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Topic: Need help making Fleur de Sel caramels  (Read 1326 times)
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jaberella
« on: November 21, 2008 01:10:12 PM »

I've now tried twice, am using a candy thermometer and follow the directions as stated. This is the recipe:

*************************************************************
Ingredients:
    * 1 cup heavy cream
    * 5 tablespoons unsalted butter, cut into pieces
    * 1 teaspoon fleur de sel*
    * 1 1/2 cups sugar
    * 1/4 cup light corn syrup
    * 1/4 cup water


    * Special equipment: parchment paper; a deep-fat thermometer

Preparation

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
*************************************************************

OK, so both times I have made this recipe they don't set. They never harden at all and I am left with a pan of tacky goop (that tastes really good though). Why aren't they setting?? I honestly know nothing about making caramels but I feel like if I follow the instructions it should work, no?
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« Reply #1 on: November 24, 2008 05:32:03 AM »

they won't be hard caramels because of the corn syrup and butter, maybe even the cream. those ingredients keep it the chewy caramel consistency instead of hard like a brittle caramel base. when i make caramel i never even swirl the pan, and i quickly whisk in the rest of the ingredients. you might just want to try a different recipe, though, if it botched twice.
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Ryoruki
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« Reply #2 on: November 24, 2008 06:31:32 AM »

When i make my carmels i use cream, but i don't heat it before adding it, i also make sure that the sugar mixture gets up to 232* before adding the cream, and then cook it to 242*. these make for chewy at room temperature carmels.

i think these carmels you are trying to make are supposed to be the same consistency, if that's the case then you may not be getting the sugar up to temperature before adding the cream. when i started making carmels i had this problem, my carmels never set because i didn't cook the sugar high enough.
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« Reply #3 on: November 24, 2008 06:51:18 AM »

mmmm..please tell me you poured the goopy caramel goo into jars with fancy labels that say "fleur de sel caramel sauce" and are giving it to all the icecream lovers on your list.
Because otherwise I'm sad.
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jaberella
« Reply #4 on: November 24, 2008 10:21:23 AM »

mmmm..please tell me you poured the goopy caramel goo into jars with fancy labels that say "fleur de sel caramel sauce" and are giving it to all the icecream lovers on your list.
Because otherwise I'm sad.

I didn't, because it had the consistency of snot. I kept wanting to eat it anyway and pulling off gooey loops of it and eating it and it was such a disgusting consistency that I chucked it... again.

I'm not looking for them to be HARD caramels, I am looking to be able to cut them Smiley they have been so loose that they are still liquid. Maybe I wasn't totally clear on that. Think SNOT.

I also wonder if I haven't gotten the sugar up to temperature before adding the cream mixture because I never seem to get it golden color. It never seems to brown up. Stays very, very light.
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Ryoruki
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« Reply #5 on: November 24, 2008 12:57:06 PM »

ahh 'snot good... Grin

yeah if they're still liquid-y then you didn't get the sugar hot enough before you added the cream. your recipe is kinda vague about the temperature that it should get to, 'golden in color' is a little too loose for interpretation~ but i would get it up to at least 232, and if it's not brownish i would keep cooking it until it's got some color.

worst thing that could happen is that you over-cook them and they become harder than they should be
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jaberella
« Reply #6 on: November 25, 2008 01:07:26 PM »

Thank you so much for the advice. I will try one last time! I appreciate it. I'll let you know how it goes.
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jaberella
« Reply #7 on: November 26, 2008 01:41:49 PM »

I did it, I did it!! Thank you to Ryoruki for your advice. Mmmmmmmmmm
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Ryoruki
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« Reply #8 on: November 26, 2008 02:25:02 PM »

:O ! i'm glad that it worked this time :3 enjoy!
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« Reply #9 on: November 26, 2008 02:35:54 PM »

From the top I was betting it was going to be a not-cooking-the-sugar-enough issue! Glad you got it sorted out. Smiley
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