Salted Caramels | Saveur
The decadently chewy, lightly salted caramels come from Executive Pastry Chef Michael Laiskonis of Eric Ripert's famed New York City restaurant, Le Bernadin.
Ingredients
- 1 <sup>3</sup>⁄<sub>4</sub> cups heavy cream
- <sup>3</sup>⁄<sub>4</sub> cup glucose or light corn syrup
- 1 tsp. fine sea salt
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 1 <sup>3</sup>⁄<sub>4</sub> cups sugar
- Fleur de sel, to garnish
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