Fleur De Sel Caramels

Total Time:
1 hr 10 min
40 min
30 min

16 pieces of candy


Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter x 4 1/2 inches deep), stir together 1/4 cup water with the sugar and corn syrup and bring them to a boil over medium-high heat. Continue to boil until the mixture 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, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8-inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

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    I have made these twice in the last 3 days (because they are that good!) and they turned out awesome both times! One word of caution though, make sure to only use parchment paper to line your pan. The second time I made them I decided to use wax paper instead which was a huge mistake. Both times I made them I greased the pans with a bit of veggie oil, the caramels came away from the parchment paper beautifully but stuck terribly to the wax paper. I had to scrape it off to salvage what I could (they still tasted amazing though!). So only use parchment paper to line your pan and to wrap them into individual candies.
    These turned out hard as a brick. Not sure where it went wrong. I would like to try them again, but not sure I will.
    You probably cook them to too high of a temperature which pushed the caramel past the soft ball stage to the hard ball stage. Make sure to use a candy thermometer and only boil the caramel to 248 degrees, then pour immediately into your pan.
    Well, I made them and they tasted awesome - despite being hard as a rock... I suppose a new thermometer is in order? I "chipped" them into squares as best I could, sprinkled them with fleur de sel, and will use them as hard candy or perhaps drop them into a cup of hot cocoa or even coffee. I will definitely try this again! I pretty much made my own homemade Werther's Originals! :)
    Great recipe. It did take quite q while for the golden color to appear, but it finally happened. As "janabananafrommontana" mentioned, I cut the caramel into 64 papers and wrapped them in parchment. It's more than enough for your mouth and makes a good gift for others.
    There's still an error in this recipe. It's glassine paper, not glacene.  
    (Sorry, I'm a proofreader and these things just jump off the screen at me.)
    Let me just say that I am not much of a pastry chef. I love cooking but candy making and baking has never been my strong side. This recipe however turned me into a believer that anybody can make yummy, homemade goodness without any special skills. They turned out wonderful and amazing. Everyone loved them, my kids, husband, coworkers, neighbors, everyone! They will be my little stocking stuffers this Christmas. Thank you Ina for, yet again, another keeper!
    FANTASTIC! Barefoot Contessa never disappoints! Melt in your mouth caramels on my first try. Awesome.
    This recipe seemed so simple but for some reason I had lots of trouble. I never got the corn syrup mixture to turn any color of brown, it took my mixture about 25 minutes to reach 248 degrees, and my the caramel would not come of the paper. : ( but the little bit I got off with no paper was good, I think I will try again though : )
    Turn up the heat on your burner a little bit and it will not take 25 minutes to reach 248. It also sounds like you cooked the corn syrup misture a bit to long too. I never allowed mine to get "brown" but just a little bit golden. This literally cook 5-7 minutes. Also, make sure to grease your paper and only use parchment paper, not wax paper!
    Now that they've corrected the original misprint in the recipe, mine turned out perfectly. Nice and soft and delicious. I'd prefer to have them slightly firmer but I don't know what to do to accomplish that? Perhaps less water? I don't know. And you're right, the water isn't listed in the ingredient list but I think it must be essential. Give them a try, they're pretty easy as long as you have a candy thermometer. They're also pretty impressive as gifts. I didn't roll mine to cut them, I actually did 64 small squares which was perfect because they are pretty rich, and then you can have more than one.
    Super delicious - made them many times - always came out perfect. Gave them as gifts - everyone loved them. Perfect ! You have to try these!!!
    These are delicious. I followed the recipe exactly, but I made 32 pieces - just a bit smaller bites. They took just minutes to make. They will be my xmas gifts this year.
    Followed the recipe exactly and they came out creamy and chewy and absolutely luscious!!
    These were fabulous! Only problem, keeping them around to give as gifts! Husband loves them so much!!!
    Update: The culinary team has changed the amount of sugar to 1 1/2 cups and heavy cream to 1 cup. 
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    Food Network, you need to fix this recipe.....didn't realize it was wrong until I was already knee deep in the recipe and and it wasn't firming up. I thought it was odd it called for so little sugar, but went ahead with it anyways. Waste of time and ingredients, extremely disappointed.
    I made these last week and LOVED them. YES they were kind of soft but I wrapped them and placed them in the refridgerator and they are perfect. I am thinking about making some for Chrsitmas gift baskets of goodies. The only difference is that mine seemed to be a lighter color than Inas. But it coudl be the camera. But I have no complaints. Thank Ina!!!
    "The taste is really good and they are sooo smooth! They are not as firm as would like at the moment, but I will reserve judgement on that until the morning. I may tweak some ingredients to see if I can get them firmer - maybe less butter. Firmness aside this gets a thumps up!
    These were absolutely delish! I am 14 and i made them easily.
    This is second year i have made these. Now i get request for them. I think they turn out better to roll them into strips and then cut into pieces..,however, i cut mine smaller and get more pieces than Ina does. Also, I dipped some in chocolate and then put salt on top of those..fabulous either way..make nice gifts wrapped and place in cellephane bags with pretty ribbons!
    This is a family favorite, and my three year old daughter's favorite candy! This is a very easy recipe, although it says the difficulty is intermediate. However, the recipe posted on here is incorrect. Be sure to use 1 1/2 cups of sugar. I usually put the fleur de sel on one log, and leave the other log plain, just to have the best of both worlds. This is the best caramel. I have also dipped these caramels (without the fleur de sel) in chocolate, and that takes these caramels to a whole other level. No matter how you decide to eat them, they will be fantastic!
    i have the cookbook by ina that has this recipe. the one on the internet is wrong. here's the correct recipe. 1 1/2 cups sugar, 1/4 cup light corn syrup, 1 cup heavy cream, 5 tablespoons butter, 1 teaspoon fine fleur de sel, plus extra for sprinkling, 1/2 teaspoon vanilla. these are YUMMY!!!
    Of course, I used the wrong recipe and ended up with just such a mess... there's so much butter in this that it's just goop. Shoot! Use the different recipe if you don't want to end up with an icky mess!
    Stupid me, I didn't read the reviews first. Now I have a pan of unusable goo. I imagine if I'd followed the tips from other reviewers (1.5 cups of sugar rather than just .5 cup, I might have had something. Now I just have a mess. Is it possible to give ZERO stars?
    The recipe should read 1 1/2 cups sugar. Make it like it's printed above and you're in for a fail.
    This is the bad recipe of the two... the other one works wonderfully.
    I can only rate with one star because I have not tried. I am confused at the difference in the difference in ingredient amounts between the two recipes! One has 1/2 c sugar and 1-1/2 c heavy cream; the other has 1=1/2 c sugar and 1 c heavy cream! which is right or the best? I don't want to waste my time. I have read the reviews on both.
    There are 2 recipes for Ina garten Fleur De Sel Caramels on this website. After locating both of them and reading through all the comments on each page I decided to go with the other recipe. The link to the other recipe can be found in the comments below
     I used golden syrup (as I'm in the UK instead of the corn syrup and used double cream and granulated sugar. I left out the salt as I didn't have Fleur De Sel and although I realised my candy thermometer was broken just as I went to add it, they turned out great although more like toffee than caramels. Yum!
    I have spent time and money making these caramels over and over trying to figure out what is wrong! They taste good but it is always different with one exception...the butter ALWAYS separates once I pour the cooked mixture into the square dish to cool them. I have had to sop up the better to be able to serve them because it won't mix in! I am going to try the other recipe and pray that one works!!! Very disappointing since I love everything I try of Ina's.
    These are so delicious. A little bit nervous when caramel bubbled up. Forget the store-bought ones. Pure bliss!
    A friend made these and was generous enough to share. Truly delicious!
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