Duck Caramels

This recipe is part of the One BIG Recipe: Dinner Duck Party

Servings: 4

Ease of Preparation: Medium

Ingredients

• 1 cup (240 ml) whipping cream
• 5 tablespoons (75 ml) duck fat, chilled
• ½ teaspoon (2.5 ml) vanilla extract
• 1 tablespoon (15 ml) sea salt, plus more to top
• 1 ½ cups (350 ml) sugar
• ¼ cup (60 ml) light corn syrup
• ¼ cup (60 ml) water

Required Material

• Non-stick spray, for greasing
• Wax paper, to wrap caramels

Method

• Line the bottom and sides of an 8-inch (20.5 cm) square baking pan with parchment paper, then lightly spray with non-stick spray.
• In a small saucepan over medium heat, combine the cream, duck fat, vanilla, and salt. Bring to a boil, then immediately remove from the heat and set aside.
• In a separate saucepan over medium heat, combine the sugar, corn syrup and water. Bring to a boil and allow to cook, gently swirling the pan, until light golden, 6-7 minutes.
• Place the pan of caramel on a baking tray. Carefully stir the cream mixture into the caramel mixture (it will bubble up) then place back over medium-low heat and cook, stirring frequently, until the mixture reaches 248 F (120 C) on a candy thermometer.
• Pour into the prepared baking pan and allow to cool for 45 minutes to 1 hour.
• Spray a knife with non-stick spray and cut the cooled caramel into 1-inch (2.5 cm) pieces.
• Top each piece with a pinch of sea salt. Wrap the caramels in 4-inch (10 cm) squares of wax paper, twisting 2 ends to close.