Peach Caramels with Fleur de Sel

peachcaramels_webThis week we are featuring the winning recipe from our Food Revolution Recipe Contest: Peach Caramels with Fleur de Sel by Skylar Mascarinas, age 9. “I chose this recipe because I love peaches (especially my mommy’s canned peaches) and I love caramels”, says Skylar, a 4th grader at East School. “This is the perfect combination of both!” Give this delicious recipe a try today and stop by the upcoming Kid Zillionaire Event on June 8, from 1 – 4 pm at the Center School Lot, where Skylar will be selling her Peach Caramels.
Peach Caramels with Fleur de Sel
4 cups peach juice
1 stick unsalted butter
1 teaspoon kosher salt
1 cup granulated sugar
1/2 cup light brown sugar
1/3 cup heavy cream fleur de sel for sprinkling
Please note that if young children are cooking this, close adult supervision is required as it involves cooking on a stovetop and handling high temperature candy.
1. In a small saucepan, boil the peach juice until reduced to a dark, thick syrup, about 1 cup to 1/2 cup left in volume. This will take a while – around 40 minutes or so. Remove from heat.
2. Add the butter, sugars and heavy cream and whisk until butter is melted. Return the pot to the stove under medium – high heat with a candy thermometer.
3. Let the mixture boil until the candy thermometer reaches 245 degrees, stirring occasionally. The caramel will be dark.
4. Remove from heat. Whisk in the kosher salt (NOT fleur de sel) until incorporated and pour mixture into a 8×8 square pan lined with parchment paper. Let cool completely.
5. Once cooled, take the caramel out of the pan (by pulling on the parchment paper) and cut the caramel into strips, and then into 1 inch squares. Sprinkle the top with fleur de sel and wrap individually with wax paper.

From left, Ann Cheney, Skylar Mascarinas, and Alex Stewart