Sunday, January 2, 2011

Salty caramel

The last year was full of great food experiences! There was a perfectly pink lambroast which we ate for Easter in Göteborg, seated at two packing cases which served as a make-shift table. There was freshly squeezed orange juice in Ojai during our California trip and an heirloom tomato sandwich prepared by my former host mom in the US. There were the dishes that my parents always prepare when I come home. And there were supper club dinners, a both delicious and social experience.  
2010 kind of was also the year that I came out: is there a more public way to confess that you are a foodie for life than to start your own foodblog?
Today's recipe is one of my personal food revelations of 2010 - salty caramel! It was the cherry on top of the ice cream of Thyme Supper Club's November dinner and since my sister liked it so much, I made some right before Christmas and gave it away to her for Christmas.
May your 2011 be full of salty caramel!  

 
 

 copyrigth of all photos j.


Salty caramel

200 gr of white granulated sugar
200 gr of heavy cream
50 gr of butter
fleur de sel

In a large pan, blend and melt all the ingredients minus the fleur de sel. It is important to use a pan with a large surface because you want the moisture to evaporate. Bring the mixture to a boil, but be careful, caramel gets incredibly hot! Cook until the caramel has a golden brown color. The caramel is just right, when it has reached the so called firmball stage. I quote Caroline from Thyme Supper Club here: "Cook to the firmball stage. This means having a bowl of cold water standing by. Drop a little caramel into the cold water, fish it out with your fingers and squeeze it. You want it to hold its shape, but to be squashy under pressure, like fudge or chewing gum."
Once the caramel has reached this stage, pour it onto a baking sheet and spread with a spoon or spatula. Dip the spoon into cold water so that the caramel won't stick too much to the spoon, but in any case, this part of the process is sort of messy. Let it cool of a little while, then sprinkle fleur de sel on top and cut the caramel into bite-size squares.

Fill into a nice glass jar and give it to a person you like or eat them all by yourself!

This salty caramel is made after Caroline's recipe which she shared on Thyme Supper Club's site.







2 comments:

  1. Wow, this is just what I needed (or perhaps not right after Christmas...). I've been slightly obsessing about salted caramel recently and I didn't even think about making my own until now. Thanks!

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