Fleur De Sel Caramels
photo by Sandi From CA
- Ready In:
- 2hrs 45mins
- Ingredients:
- 10
- Yields:
-
40 pieces
ingredients
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fleur de sel
- 1 1⁄2 cups sugar
- 1⁄4 cup light corn syrup
- 1⁄4 cup water
- 1 teaspoon fleur de sel (optional)
- 1 1⁄2 teaspoons vanilla (optional)
- 2 tablespoons dark rum (optional)
- dark chocolate, for dipping (optional)
directions
- Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
- Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
- 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 (firm ball stage).
- 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. Recommendation: use a pizza cutter to cut caramel into strips, the poultry shears to cut into individual pieces.
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Reviews
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FOUND IT! I've loved these caramels since my first bite of some I found in a specialty shop and never believed I could actually MAKE them, never having made candy in my life. But I did, thanks to this recipe! Based on reviews I've read around the web, I cooked the sinful goodness until it reached 246F instead of 248 because I didn't want them to become too hard. But they were a little too soft this way, so I'm sticking to the recipe next time. (Which will probably be tonight. ;)) I chose to add the optional teaspoon of vanilla, used 1 1/2 teaspoons of the fleur de sel for the initial application, and opted for the additional teaspoon of the salt to top the poured mixture. This stuff is just melt-in-your-mouth delicious with a surprising combination of salty/sweet. Thank you for posting, Barbry. This went right into my ~ENCORE~ cookbook!
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This is a great recipe. It makes a lot more than you think it will. I made a batch and handed them out to family and coworkers this year for Christmas. Not everyone liked the salt but I think I may have overdone the fleur de sel a bit: I sprinkled it over the caramel right after I poured it in the pan and then again, a few granuals more as I was wrapping each one individually. Ah well, they were still good and I did receive a lot of compliments (most people loved them). All-in-all, definitely worth the effort but next time I'd like to go for the French burnt sugar taste, as I think the flavor of these caramels could be enhanced a bit.
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Bought the French salt at a local Williams-Sonoma, because I knew these just had to be worth it. I couldn't have been more right. I gave these as gifts in decorative tins to friends/family/neighbors for Christmas last year, and I already have requests for this season. These are classic caramels with a gourmet tendency. I've never heard so many raves about any sweet I've made as I have with this recipe. Impress your friends and try this one!!
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Oh my are these ever delicious!!! I made this exactly as written. These are soooo buttery and soft, chewy caramels. I kept some for just plain caramels and then the other half I added some peanuts and then poured melted milk chocolate of that to make peanut turtles!! Thanks Barbry for sharing this great recipe. Made for PRMR tag.
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RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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