Fleur de Sel Caramels

December 7, 2010 by Ali

Ever since I saw Ina Garten make homemade fleur de sel caramels awhile back, I’ve been itching to give them a try myself. I have to admit that candy thermometers still make me nervous (always get so anxious waiting for candies to reach the right temperature!!), but these looked too good to resist!! And after conquering the homemade caramel sauce for this amazing buttercream earlier this year, I figured I could wait just a little longer for them to reach the “firm ball” stage for this recipe. :-)

So I dug out my candy thermometer, picked up an extra carton of heavy cream (somehow I always forget what’s behind the “creamy-ness” in caramel!), and decided to give these a go on my lunch break this week. And I’m pleased to report….

….SUCCESS!!!

Well, there was one fatality with my candy thermometer. After making it through the process, it accidentally got bumped and shattered in the sink. Oops. But the caramel was a total, and utterly delicious success. Again, I felt like the cooking part of it felt like a project in science class — watching (while not stirring) the caramel go from clear, to faint yellow, to “golden brown”. And then, as Ina says, watching the mixture boil up “violently” as the cream is added in. But overall, it really wasn’t that difficult! I took the extra step of making “rolled” caramels like Ina, but next time will probably just do simple cubes. (They get wrapped up anyway!)

So if you love caramel, and even if you’re not the best of friends with your candy thermometer, I completely recommend giving these a try! Especially with that yummy fleur de sel, these truly are a huge step up from anything you can purchase in the store. Classy. Cute. Delicious.

Fleur de Sel Caramels

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 12-16 caramels

Ingredients

  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1 1/2 cups heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fleur de sel, plus extra for sprinkling
  • 1/2 teaspoon pure vanilla extract
  • parchment paper or wax paper, for wrapping

Method

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (or lightly cover with cooking spray), allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, very slowly add the cream mixture to the caramel while stirring - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.

For rolled caramels:

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers (or wax paper) in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

For square/cubed caramels:

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Then use a large knife to carefully cut the caramel into squares of your desired size.

Recipe adapted from Ina Garten

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

These would also be delicious dipped in chocolate!!!


About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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21 thoughts on “Fleur de Sel Caramels

  1. How long does it take for the corn syrup mixture to get a golden color? Mine has been cooking for 45 min and it’s still not golden!

    - Karla

  2. Just made these and let me tell you…they are dangerously addictive! The sweet and salty combo is just to die for

    Akidandherkitchenaid.blogspot.com

    - Kiersten

  3. These are bubbling away on the stove right now but I couldn’t wait to comment.
    I’ve been trying to replicate my favorite restaurant’s caramels, so I hope this a success! :)

    - Rachel @ Bakerita

  4. Hi! I made these last year and they were MAGICAL!!!! I’m excited to see the recipe up because when I found it there was an error on the Food Network site and I had to hunt around for someone’s blog post for the real thing then I lost the little paper I wrote it on and I was SO SAD! Imagine my delight when I saw your post.

    Thanks so much for yet another lovely entry on the site.

    - Leanne

  5. Your caramels look professionally done! I’m going to make them today – as soon as I replace my broken candy thermometer. And I LOVE the addition of the salt. (I’m also an Ina fan – which book did these come from? I know I’ve seen them in one of them but can’t find it!!)

    - heather

  6. I’m so glad you posted this, bc I’ve been dying to try this recipe! My candy thermometer broke years ago, well before I ever got acquainted with it. I’ll be sure to purchase another one soon and get started on these. Yours look wonderful!

    Paulette

    - Paulette

  7. Just made these! I tried dipping them in chocolate, and it’s a huge mess, so I only did a quarter of them that way. My husband and our roommate say they’re yummy. I haven’t tried them yet. Thanks!

    - Jen

  8. This recipe was fabulous! Made these caramels this evening and found them perfect! thnks 4 sharing!

    - Catherine

  9. I’ve been making caramels for years! It’s really easy – patience and keep your eye on the thermometer, especially at the end! It helps to keep your cream out of the fridge for about 5-10 mins to take off the chill.
    What I’d like to see is a taffy pull recipe – we did this when I was a kid (I’m not that old, 43) and that was my biggest Christmas memory. :)

    - aletta

  10. What a beautiful posting!

    - Linda

  11. these look so amazing!! totally gonna make some!!

    - Ash

  12. Oh my! I love caramel… especially with sea salt. I can’t wait to make some of my own!

    - Alicia

  13. I love Ina’s recipes, and this one definitely sounds like a keeper. Love that salt on top!

    - Michelle

  14. I have been wanting to try carmels for a long time but have been chicken. You have inspired me – I think I’ll try them. What exactly is Fleur de Sel and where do you buy it?

    - Glenna

  15. I’ve never really gotten into the whole candy-making process, but you make it look easy, so I might have to give it a shot sometime!

    - CaSaundra

  16. They look totally delicious! I may have to give some a go this year.

    - Cheri

  17. YUM!

    - LisaP