8 -
490 mins
55 mins
9 hrs 5 mins
Choose number of servings
Ingredients
For the Caramels
- Water 120 ml
- Corn Syrup 240 g
- Maple Syrup 240 ml
- Sweetened Condensed Milk 165 g
- Granulated Sugar 400 g
- Kosher Salt 2 tsp
- Heavy Cream 440 ml
- Unsalted Butter (diced) 115 g
- Licorice Extract 1 tsp
- Black Food Coloring (optional) 1 tsp
For the Caramel
- Fleur de Sel as needed
Tools that you will need
General Equipment
- 4qt (4L) Pot
- Baking Sheet
- Nonstick Spray
- Parchment paper
- Rubber Spatula
Cooking Steps Prep Cooking
Prepare the Baking Sheet
Cut the parchment paper into 2 rectangles slightly bigger than the tray. Spray the sheet with nonstick spray and press the first piece of parchment into the sheet. Spray the paper and place the second piece of parchment on top perpendicular to the first. Spray the second paper with nonstick spray.
Prepare the Probe
Insert the probe into the clip attached to the pot making sure the tip doesn't touch the bottom.
1. Measure and Add the Following Ingredients
Add the caramel ingredients to the cookware stir to combine.
| Water | 120 ml |
| Corn Syrup | 240 grams |
| Maple Syrup | 240 ml |
| Sweetened Condensed Milk | 120 ml |
| Granulated Sugar | 405 grams |
| Kosher Salt | 2 tsps. |
2. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 121°C.
3. Cook the Caramel
Stir frequently, making sure not to burn yourself until the set temperature is reached.
4. Add the Butter and Cream and Finish Cooking the Caramels
Add the ingredients and continue cooking until they reach the same set temperature of 121°C.
| Heavy Cream | 480 ml |
| Unsalted Butter | 115 grams |
5. Whisk in the Licorice Extract and the Food Coloring
Turn the burner off, then remove the probe, and stir in the ingredients until fully incorporated.
| Licorice Extract | 1 tsp. |
| Black Food Coloring (optional) | 1 tsp. |
6. Remove the Caramel
Carefully pour the hot caramel into the prepared sheet, ensuring to spread evenly.
7. Sprinkle Some Fleur de Sel
Add some fleur de sel or Maldon salt on the surface. Allow the caramel to set overnight or until it is fully cool and has hardened.
| Fleur de Sel | as needed |
8. Portion and Wrap
Once set, cut the caramel into even rectangles and wrap with parchment paper. To prevent sticking run the knife under hot water, then dry before cutting. Store in an airtight container and enjoy as desired.
