Salted Caramels Le Bernardin

[DAS (formerly BushAdmirer)]

Salted Caramels
These are fantastic! You won't believe how good these are.
(Recipe from Michael Laiskonis, Executive Chef and Le Bernardin Restaurant in NYC - one of the world's best restaurants)

It is important to wrap these individually with wax paper, otherwise they'll stick to each other and the container). Makes about 50 caramels.

1 3/4 cups Heavy Cream
3/4 cup Light Corn Syrup
1 tsp fine sea salt
1 vanilla bean halved lengthwise, seeds scraped and reserved
1 3/4 cups sugar
3/4 cups water
French grey sea salt or Fleur de Sel to garnish

1. Line bottom and sides of an 8 inch square baking pan with parchment paper and set aside.

2. Combine the cream, corn syrup, vanilla seeds, and 1 tsp sea salt in four quart saucepan and heat to a simmer. Remove from heat and let sit for ten minutes.

3. Stir together sugar and 3/4 cup water in a two quart saucepan. Heat without stirring until a candy thermometer reads 370 F (188 C) and syrup is amber in color. Watch the temperature carefully as it is important to get it just right! Getting the exact temperature is crucial. Remove pan from heat.

4. Slowly pour cream mixture into sugar syrup. Stir with a wooden spoon over medium heat until the caramel dissolves.

5. Transfer mixture to four quart saucepan and heat without stirring until temperature reaches exactly 246 F (119 C). Pour mixture into prepared baking pan and smooth top with a silicon scraper.

6. Cool completely before cutting into 1 inch squares. You may need to refrigerate. Use a large sharp kitchen knife to cut the caramel.

7. Spread some coarse sea salt on a cutting board. If very coarse crush the salt with a small pan to break up the larger clumps.

8. Cut wax paper into approximately 4 inch squares. You will need about fifty squares.

9. Press each square into the salt so that a bit of salt adheres to the caramel square. Place the square onto a piece of wax paper with salt side down and wrap it.

[Hunny]

Oh that does sound good!

Hey, can you make me some and mail them to me?

Okay, so I'm lazy!

(Ooh, I know what I can do! Okay, I'm going to save that recipe and try it. Thanks BA!

[Hunny]

Wait, it doesn't say what to do with the vanilla bean? You slice it lengthwise, scrape the insides out of it and sprinkle them into the combined mixture? OR would you add them to the sea salt, in step 9?

[DAS (formerly BushAdmirer)]

Oct 14, 2012 17:19:14 GMT Hunny said:

Wait, it doesn't say what to do with the vanilla bean? You slice it lengthwise, scrape the insides out of it and sprinkle them into the combined mixture? OR would you add them to the sea salt, in step 9?

Sorry Honey. The vanilla seeds go in with the cream mixture. I've corrected the recipe above.

[Deleted]

looks yummy thanks for sharing

[Deleted]

yummy hun thanks

[Deleted]

yummy hun

[blc]

My mother made caramels a lot. She wrapped them in plastic wrap. I made them once, many years ago. They taste great.