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Duck Fat Caramels

D'Artagnan | Yield: About 60 caramels
The recipe for these silky, melt-in-your-mouth confections is from Laura Davis of the excellent food blog, Tide & Time. We think they’d make a lovely & unique edible gift during the Holiday season.
Recipe - Duck Fat Caramels with Sea Salt - D'Artagnan

Ingredients

  • 1 cup heavy cream
  • 5 tablespoons Duck Fat, chilled
  • 1/2 tsp vanilla
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 3 tsp sea salt

 

Preparation

  1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter the parchment.
  2. Bring cream, duck fat, vanilla, and 1 tsp salt to a boil in a small saucepan, then remove from heat and set aside.
  3. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
  4. Carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees F on a candy thermometer. Pour into baking pan and cool 45 minutes. Cut into 1-inch pieces with a buttered knife. Top each piece with a small pinch of salt, and wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.