1c heavy cream
5 tbsp duck fat
1½ c white sugar
¼ c corn syrup
3 tsp fleur de sel (salt)
2 tsp vanilla extract or one vanilla bean
dash of bourbon
- Line a loaf pan or square/rectangular cake tin with oiled greaseproof paper.
- Gently melt duck fat & cream on the stove or microwave, set aside.
- Put corn syrup, sugar and enough water to just moisten the sugar in a deep saucepan (it bubbles when you add the fat). Boil without stirring until the mix reaches 320f.
- Take sugar mixture off heat, slowly pour in melted cream/fat mix and stir. Return to heat and cook until it hits 250f. If you prefer your caramels firmer, go to 260f.
- When it comes to temp, remove from heat, quickly stir in bourbon, vanilla and half the salt, then pour into waiting pan.
- After 10-20 mins, sprinkle remaining salt over the top to garnish.
- Once cool (at least two hours), cut into squares and wrap in pieces of greaseproof paper. You can run a knife under hot water or spray with oil to help cut through the block.
- The caramels are quite soft from the duck fat. They can be stored in the fridge and will soften within 10 mins once removed.