Michigan Maple Fleur de Sel Caramels
What’s more delicious that home-boiled maple syrup fresh from the sugar shack? A fleur de sel caramel made with said maple syrup, of course!
These classic French-style caramels are styled similarly to a Fleur de Sel caramel. The use of maple syrup in lieu of the commonly-used corn syrup will require close monitoring as the mixture reaches 248 degrees, but results in a much more balanced vanilla flavor that’s worth the effort managing the viscosity.
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces, room temperature
1 teaspoon fleur de sel
1 1/2 cups sugar
1/2 cup maple syrup
Parchment paper, baking sheet or pan and a candy thermometer
1) Prepare pan with parchment, oil slightly – the caramel making process is a sticky one.
2) Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
3) Boil syrup, sugar in a large saucepan, dissolving sugar and gentle stirring until syrup comes up to a boil.
3) Stir in cream, stir constantly and simmer until the candy thermometer reaches 248 degrees.
4) Pour caramel mixture into the prepared sheet, let cool.
5) Cut into strips or bite size candies, wrapping them in pieces of cut parchment, twisting ends.
6) Caramels store in a cool location for up to two weeks.
Want to learn more? Click HERE to go to WZZM13 to learn how Maple Syrup is made or visit my other posts on the blog HERE to learn about the syruping process. For more on foraging wild foods and other wild edibles, check out my book, Midwest Foraging.