Duck Fat Caramels
Rated 5 stars by 3 users
Servings
200 caramels
Ingredients
-
2 cups heavy cream
- 2/3 cup FOND’s Duck Fat
- 1 tsp vanilla bean paste
- 1 tsp kosher salt
- 3 cups raw cane sugar
- 1/2 cup honey
- 1/2 cup water
- Maldon salt for final garnish
Directions
Line a baking sheet with a silpat or parchment paper. If you use a silpat, you only need to lightly butter the sides of the baking sheet. If you use parchment paper, lightly brush the parchment paper and sides with melted butter. Set aside.
- In a small saucepan, heat the cream, duck fat, vanilla bean paste, and kosher salt. When the mixture is bubbling around the edge of the pan, turn off the heat and set aside.
- In a heavy 8-quart (large!) saucepan, dissolve the sugar, honey, and water together. Bring the mixture to a boil until it has reached a golden caramel color.
- At this point, carefully whisk the cream and duck fat mixture into the sugar. Be careful and pour slowly. While whisking, the mixture will bubble up initially. Keep cooking the mixture and stirring frequently until the caramel reaches 248°F on a candy thermometer.
- Pour the caramel onto the baking sheet. After a few minutes, gently garnish with a sprinkle of Maldon salt.
- Let the caramel cool for at least 2 hours before slicing into small squares and wrapping them with a 4x4 inch candy wrapper or wax paper, twisting both ends to close.
Recipe Note
If you want to make a caramel sauce, add two more cups of cream in the beginning of the recipe and cook to a temperature 232°F. No need to pour in a pan!
