Jingle jingle jingle

Santa is bringing treats

Fleur De Sel Caramels

What are you all making for holiday treats this year?  If you're lacking inspiration, I suggest checking out the amazing Shutterbean's post for some delightful ideas and gorgeous photos that will really set your baking fervor ablaze.  

I tentatively set out on my holiday sweet adventure this year because I am still suffering the devastating effects of Thanksgiving when I endured the most spectacular baking failure of my entire career.  Two vegan pumpkin cheesecakes that went so horribly wrong I still don't even know how or why it happened.  Violent, angry, exhausted tears were shed.  Tears which I was still fighting back as I pulled into the driveway of my in-law's house, site of our family Thanksgiving celebration.  

I can't lie, I lost a little bit of confidence that day.  And the last thing one needs when embarking on a holiday candy making extravaganza is uncertainty.  Especially when one is attempting to veganize a candy recipe.  Seriously folks, candy is temperamental enough without throwing soy products and butter substitutes into the mix.  

Well, I'm here to say that it can be done.  I know because I did it.  My swagger is back!  I am so filled with daring and determination, one might even characterize me as cocky.  Well, go ahead and say it.  

I got wind of this Barefoot Contessa Fleur De Sel Caramel recipe from a friend and then was super excited to see it on the aforementioned Shutterbean.  It always helps to 'know' someone who has tested a recipe and made it a success.  Her caramels are definitely prettier than mine, I have to admit.  

I stuck to the recipe pretty carefully except I substituted the milk and butter with vegan ingredients.  I was as shocked as anyone to find that it actually worked.  Two minor issues I encountered which may be a result of the veganization were, the caramel took a very, very long time to come to the correct temperature, so bring a book or something to read or you'll drive yourself nuts checking every 2 minutes.  In addition, the finished caramels are a little on the soft/sticky side and when twisted up into individual parchment papers, they tend to stick.  I don't believe it is that much of a problem.  Ask any vegan, we are usually so sweet-deprived that we are certainly not above scraping the candy from the wrapper with our teeth.  I've done it.  

Fleur De Sel Caramels

vegan version

makes about 32 pieces of candy

1/2 cup sugar

1/4 cup light corn syrup

1 1/2 cups soy creamer

5 tbsp Earth Balance 

1 tsp fleur de sel, plus extra for sprinkling

1/2 tsp vanilla

Line the bottom of an 8'' square baking pan with parchment paper.  Brush the paper lightly with oil. 

In a deep saucepan, combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat.  Continue to boil until the caramel is a warm golden brown color.  Don't stir.

In the meantime, bring the soy creamer, Earth Balance and 1 tsp fleur de sel to a simmer in a small pan over medium heat.  Remove from heat and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture - it will boil up violently.  Stir in the vanilla with a wooden spoon and cook over medium heat for 10-20 minutes or so until the mixture reaches 248 degrees on a candy thermometer.  Pour the hot caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board.  Cut it in half.  Starting at 1 end, roll the caramel up tightly using the parchment for leverage.  Repeat with the other half.  You will have 2 (1 by 8 inch) logs.  Sprinkle both logs lightly with fleur de sel and cut each log into about 16 pieces.  

Cut parchment paper into 6 by 4 1/2 inch squares and wrap each caramel in a paper, twisting the ends.  Store in the refrigerator or at room temperature.  

If you're interested in the original recipe by Ina Garten, it can be found here.  

Comments

[Tracy]

oooh how exciting! they look great! and i love the red wrapping! Thank you for veganizing them! My best friend is a vegan and she will be SOOOOO happy!! Happy holidays!

[Lindsay Campau]

Beautiful job Briana!!! I undertook the same recipe last weekend with much success (the non-vegan version) BUT. The information published online for Ina's carmamel's is incorrect in a few places. Without the corrected information you will find yourself in a WORLD of pain...or simply rock hard candy.

Just for the record to keep it current, it's 1 1/2 c sugar NOT 1/2 c. sugar, also add 1/2 cup water with the sugar/corn syrup; also 1 cup cream NOT 1 1/2 c. Correct recipe is as follows:

1 1/2 c cup sugar
1/4 cup light corn syrup
1 cup cream cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
add 1/2 cup water with the sugar/corn syrup;

Hope that helps!!! ; )