Dairy Candies with Fleur de Sel … To make a difference !!!


5 tbsp. butter (71g)
1 cup of cream
¼ cup whiskey (60ml)
1 tsp. vanilla extract
¼ tsp. felur de sell
1½ cup of sugar (337gr)
¼ cup of glucose
¼ cup water
1 cup of salt (fleur de sel) (to sprinkle on top in the end)

We cover a 23*23cm pan with non-stick paper (we leave the paper hang to the sides wo the we will remove the caramel easier) and we grease it well.

In a small pot or pan, heat butter, cream, whiskey, vanilla and ¼ tsp salt, Stir frequently. Remove it from the fire and leave it aside.

In a medium / large saucepan (it is good to be high because the mixture will begin to boil vigorously at some point), in medium-high temperature pour the sugar, glucose and water and without stirring let them boil until the sugar gets a light golden color and the caramel thermometer reaches 154⁰C.
When the mixture reaches 154°C, add the mixture to the cream (Caution because the mixture will begin to bubble intensely), stir with a wire until the thermometer reaches 120°C.

Pour the candy into the baking pan that we prepared and let it cool for 10 minutes. Sprinkle with salt and let it cool completely.

With a knife, cut it into cubes (if the knife sticks to the candy while you cut it, grease it), that you may optionally wrap them with small pieces of non-stick paper, turning its two edges and your candies are ready to serve!