The decadently chewy, lightly salted caramels come from Executive Pastry Chef Michael Laiskonis of Eric Ripert's famed New York City restaurant Le Bernadin.
Yield: makes about 50 caramels
- 1 3⁄4 cups heavy cream
- 3⁄4 cup glucose or light corn syrup
- 1 tsp. fine sea salt
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 1 3⁄4 cups sugar
- Fleur de sel, to garnish
- Combine cream, glucose, salt, and vanilla seeds in a 4-qt. saucepan and bring just to a simmer over medium heat; remove pan from heat and let sit for 10 minutes. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.
- Stir together sugar and 3⁄4 cup water in a 2-qt. saucepan. Heat over medium-high heat, without stirring, until the mixture turns a medium-dark amber color and a candy thermometer reads 370º. Remove pan from heat; slowly pour cream mixture into caramel. Return saucepan to medium heat; stir until caramel dissolves. Transfer mixture to a 4-qt. saucepan and cook, without stirring, until candy thermometer reads 246º. Pour mixture into prepared pan; smooth top. Let cool completely; then cut into 1″ squares. Sprinkle with fleur de sel and wrap individually in wax paper squares. Store at room temperature.