Fleur De Sel Caramels

READY IN: 2hrs 45mins
Recipe by BarbryT

From Gourmet, October 2004. These are just wonderful. Some recommend adding a second teaspoon of fleur de sel at the very end "as the caramel is cooling so the crystals don't completely dissolve, providing the occasional salty crunch in the final product." Others recommend adding a teaspoon and a half of vanilla or a couple of tablespoons of dark rum. Or, someone suggested dipping in dark chocolate and sprinkling with fleur de sel. Very versatile. Perfect for holiday gifts. Cooking time includes two hours of cooling.

Top Review by Sandi (From CA)

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!

Ingredients Nutrition

Directions

  1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
  2. Bring cream, butter, and fleur de sel 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 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).
  5. 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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