No matter which way you lean politically, tomorrow is an important day for America, and despite that fact that I know Obama will not be the instant miracle pill that cures our ills overnight, I am going to sleep a bit better tonight knowing tomorrow that competent and level-headed leadership will be restored. I’ve had a hard time deciding how to celebrate this long-awaited event, and I resolved that chewy, creamy, salty/sweet caramel making was the answer. 

I know that the salted caramel trend is so five years ago, but really – if something is this good, then I for one will make it, rave about it and share it with friends. Besides, salted caramel is rumored to be a favorite of Obama, although he prefers the kind coated in dark chocolate (file that for another day). With that kind of political clout behind salted caramels, perhaps they will become all the rage once again?

Since the flavor and texture of caramel is strongly influenced by butter, be sure to use the best. I tried the European-style butter from Whole Foods (85% butter fat) for the first time and got the exact same results as I’ve seen with French brands I’ve used in the past for caramel making. 

The other star player in this recipe is fleur de sel, which literally translates “flower of salt” and is harvested off the top of salt collecting pans by hand in France. My favorite thing about fleur de sel is its texture and appearance – it is shimmery and perfectly imperfect.

Bring the cream, butter, and fleur de sel to a boil in a small saucepan, then set it aside.

I added the seeds from a quarter of a vanilla bean that I happened to have on hand because I like the subtle vanilla flavor under the salt and I think that the dark specks make the caramel even more beautiful.

Cook the sugar, corn syrup, and water until it turns a deep gold color (I attempted to cook the sugar longer to achieve a deeper, more bitter caramel, but I still didn’t get it as dark as I had hoped – better luck next time) and then add the cream mixture. Closely monitor your thermometer as you stir constantly for about ten minutes. Remove from heat and pour out into the pan the moment the temperature reaches 248 degrees.

Allow the caramel to cool for two hours on the counter before placing it in the fridge for an additional half hour, which will make the caramels easier to cut.

Resist the temptation to scrape the excess caramel from the bottom and sides of the pan when you are pouring it out, as this will make your caramel tough. Instead, scrape the excess out after you are done pouring and drip it onto parchment for some instant gratification.

After you have chilled the caramels, cut them into pieces. 

Cut wax paper into 4 inch squares and roll up the caramels tightly, twisting at each end. I used natural beeswax paper which I think looked prettier than the usual white stuff, and it wasn’t as sticky. The caramels make a fun, portable treat that I’ll be using to spread some Obama love everywhere I go.

Fleur de Sel Caramels
Adapted from Gourmet, October 2004

1 cup heavy cream

5 tablespoons unsalted butter, cut into pieces

1 teaspoon fleur de sel

1/4 vanilla bean 

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

Special equipment: parchment paper; a deep-fat thermometer

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, the scraping from the inside of the vanilla bean and the pod, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside. Remove the pod of the vanilla bean.

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.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.