Once again the salted caramel class with Xocolatl de David was a great hit. Chocolatier David Briggs brought samples bourbon caramel as well, and bite-sized snacks of his famous Bourbon Raleigh Bar. We tasted unsalted caramel, “half” salted caramel, and fullly (to Dave’s taste) salted caramel before setting attendees free to salt on their own. We tasted Pangasinan Star fleur de sel, Bali Rama Pyramid Balinese sea salt, Amabito no Moshio savory Japanese salt, Halen Mon Gold oak smoked salt, and even a nibble of our popular new Fleur de Hell. And yes, then we made a few batches of delicious burnt caramel and drizzled it over chocolate ice cream.
Below is a re-posting of David’s recipe originally posted here in 2008.
The first step is to make invert sugar to prevent the sugar in the caramel from spontaneously crystallizing.
Salted Caramel Invert Sugar
3 C Sugar
1.5 C Water
1/4 t Citic acid OR juice of 1/2 lemon
Put ingredients in a non reactive pot and bring to a boil. Lower heat and simmer for 30 minutes.
2 C Sugar
1 oz Invert Sugar
1.25 C Cream, warm
1 oz Butter
Fleur de sel
Put invert sugar and sugar in a wide high sided non reactive pot on high heat. Every minute or so slowly mix in granulated sugar with some that is liquefied. Eventually you will have a paste. Warm Cream separately.
Continue to cook sugar until it begins to caramelize. Using a candy thermometer monitor the temperature of the cooking sugar. The classic caramel stage is around 330-350 degrees F. You can cook it longer for a less sweet more bitter sauce. Do not go above 390 F.
When your desired temperature is reached turn off the heat and slowly and very carefully add the warmed cream in small increments. When the cream is fully incorporated, turn the heat on high and heat the caramel to 230 F. This will go quite quickly. Turn off heat and add the butter. Stir until the butter has completely melted. Add your desired amount of Fleur de sel or other sea salt. Let cool.
It will store in the refrigerator for up to 4 months.