I must admit, I'm not a huge fan of caramel. If given a box of chocolates, I will avoid the square and rectangular ones until the bitter end ... when, of course, I will eat them ... because chocolate is chocolate. But caramel anything would not be my first choice ... unless it comes from Normandy, France.
I had my first taste of real Normandy caramel when visiting there last Spring and, oh my, it was heavenly! The Normans are well-know for both their outstanding butter and the salted caramels made with that butter. They are a far cry from our hyper-sweet American version and altogether delicious. My one regret of the trip was that I bought only a tiny package of these decadent treats - owing to my caramel indifference. Big mistake. They were so rich and luscious, with just enough salt to keep my interest, that I've longed for them ever since.
While flipping through this year's Christmas issue of Martha Stewart Living, I came across a recipe for Fleur de Sel Toffee and was immediately reminded of those caramels. Frankly, I'll eat almost anything if its sprinkled with Fleur de Sel - and so much the better if its also crisp and crunchy! Needless to say, my interest was peaked.
I made a batch of this toffee on Sunday and it is spectacular! Now, granted, I nearly went into cardiac arrest upon reading the ingredients ... the recipe calls for a pound of butter and more sugar than I've ever put into anything ... yikes! But its worth the sin. This recipe is 100% non-Beachy and thoroughly delicious. Its also perfect for gift-giving and that's exactly what I'm going to do with it. I've packaged it in some festive little tins and its going out in the mail today to some lucky out-of-town friends.
Since I haven't altered the recipe, I will simply provide you with a link: Fleur de Sel Toffee. Its easy and fun to make, and may well become part of my holiday traditions. I'm off to continue the shopping and baking madness today ... and likely for the rest of the week. As such, my blog posts may be few and far between this week. Hang in there with me ... I promise there will be a return to normalcy ... in January. ~wink~
Bon appetite!
That does call for a whole lotta sugar. But it's toffee! You have to go full tilt. :)
ReplyDeleteYou're right, Duo Dishes, and fortunately a little goes a long way! :)
ReplyDeleteI saw sinful....
ReplyDeleteI had to come and look :-)
AV
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Caramel - nice in a caramac, nice as a sauce, horrible solid. But if you love it you've gotta have it at this time of year right?! I know I'll be SO fat at the end of xmas because of the amount of chocolate I've stuffed away!
ReplyDeleteP.S. Plz participate in my little survey on JJS - don't be shy!
Scarlet xx
LOL, Argentum! ;)
ReplyDeleteHi Scarlet! Yes, this is the time of year for treats ... though I'm being cautious on that front and it was a wise decision to send the toffee away. It was too good to keep in the house! Will take a look at your survey today for sure. :)
xoxoxo
Looks yummy, for a minute there I thought my best nut brittle was getting an airing on the site. Looks like another item I need to try making although caramel usually gives me fits. The last time I tried to make some I ended up with sugared sand in a pot LOL
ReplyDeleteDeb
Deb, you're right, its quite similar to your brittle - minus the baking soda and nuts. Funny, I've always been afraid to tackle peanut brittle but this toffee has given me some courage. It was surprisingly easy and turned out well. Will have to try the brittle next!
ReplyDelete