Myriam’s Fleur de Sel Caramel

My coworker and good friend Myriam is going to participate soon in a 10 day race across the Moroccan desert.  It’s called the Rallye Roses Des Sables.  Her race partner and her were able to raise approximately 23 000$ in a year in order to pay for all the fees related to the race.  All of this while working full-time and taking care of her 3 children.  I wish I had that kind of energy!  One of her most successful fundraising activities was selling homemade caramel.  I bought 3 jars of it and probably ate about 2 of those by myself over a period of 24 hours.  (not my proudest dieting moment)

Now that the fundraising has been completed, Myriam was nice enough to give me a copy of the recipe that she used to make her famous caramel.  Apparently, her race partner and her made quite a few batches of caramel before settling on this particular recipe, which has just the right sweetness level and unctuousness.  I’m sharing this recipe with you in the hopes that you’ll make a batch and invite me to eat spoonful and spoonful of it with you! 

Myriam’s Fleur de Sel Caramel

Ingredients:

• 2 1/2 cups sugar
• 1 1/2 cups corn syrup
• 3 cups cream (35%)
• 4 tablespoons salted butter
• 2 teaspoons fleur de sel

1. In a large thick-bottomed pan, combine the sugar, corn syrup and 2 cups of the cream and bring to a boil (medium-high heat).
2. Boil the mixture for 10 minutes while continuously stirring it and while bringing the temperature progressively down to medium heat.
3. Remove the pot from the heat and slowly add the last cup of cream to the mixture.
4. Return the pot to the heat and boil the mixture for 10 minutes on the lower heat while stirring occasionally.
5. Remove the pot from the heat and let it rest for 5 minutes.
6. Add the butter while stirring constanty and incorporate the fleur de sel.
7. Let it cool down and pour it all down your throat without bothering with a spoon. Mmmmmmmm…

This is some seriously good stuff.  I might make some of it the next time that I’m asked to bring dessert to a potluck meal.  Some caramel dip and apples would be just as good as anything else, right?

(also, since the obsessive calorie counter in me has to speak out, I ran this through a nutritional calculator and I estimate that a cup of this caramel would set you back about 800 calories.  This means that a tablespoon of this deliciousness is about 50 calories.  Well, it’s not diet friendly by any means, but it’s no worse than say, peanut butter, which I can also eat by the spoonful straight from the jar.  That’s why I want someone else to make it and let me taste it.  I can’t be trusted with this sitting in my fridge!)

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