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Zomppa's Fleur De Sel Caramel Candies

Zomppa's Fleur De Sel Caramel Candies

By Artem Savchenko
0’ Prep time
45’ Cook time
45’ Total time
1882 Calories
1 Serving

Summary

Zomppa's Fleur De Sel Caramel Candies could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 1. One portion of this dish contains around 7g of protein, 154g of fat, and a total of 1883 calories. For $4.07 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Foodista requires butter, vanillan extract, sugar, and heavy cream. 1 person found this recipe to be scrumptious and satisfying. It works well as a pretty expensive side dish. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 21%, this dish is not so great. Try Caramel-Fleur de Sel Ice Cream, Caramel-Fleur de Sel Mug Cake, and Caramel-Dark Chocolate Truffles with Fleur de Sel for similar recipes.
Artem Savchenko 0 Followers

Step by Step

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Step 1

Line an 8-inch brownie pan with parchment paper and coat with some vegetable or canola oil.In a saucepan, combine sugar, honey, and water.Melt the sugar over medium heat, but do not stir. If you want to mix a little, simply swirl the pot lightly over the flame. Allow to cook for about 5 minutes or until the mixture is a dark amber color.In the meantime, microwave or warm on the stove top the butter, heavy cream and 1 teaspoon of fleur de sel.Once the sugar is amber color, slowly add the warmed cream mixture to the sugar mixture it will bubble up, so stand back. Turn the heat to high-medium and insert your candy thermometer.Cook until you get to firm ball (248 degrees) on the candy thermometer. This process took me about 20 minutes, but I think it depends on how hot your store gets.Once the mixture is at the firm ball stage, take the mixture off the heat and pour into the brownie pan.Store in the refrigerator until the candy is firm.Once firm, turn the candy out onto a surface. Starting at 1 end, roll the candy up (like a swiss cake) until you have rolled half of it.
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Step 2

Cut the log off at the half sheet.
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Step 3

Sprinkle your candy with some fleur de sel.
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Step 4

Cut in 8 pieces and wrap in parchment paper.Repeat with the second sheet of candy.

Ingredient

  • water
    water
    118.29 milliliters
  • golden syrup
    golden syrup
    85.25 milliliters
  • fleur de sel
    fleur de sel
    1 teaspoon
  • sugar
    sugar
    50 grams
  • cream
    cream
    238 milliliters
  • vanilla extract
    vanilla extract
    0.5 teaspoons
  • unsalted butter
    unsalted butter
    6 tbsps

Nutrition Facts

View nutrition facts
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