Fleur De Sel Caramels

Total Time:
1 hr 10 min
Prep:
40 min
Cook:
30 min

Yield:
16 pieces of candy
Level:
Intermediate

Ingredients
Directions

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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3.8 139
Tasty and delicious, but don't overcook or they will be hard. Great for gifts, I made them for holiday treats this year. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have made these numerous times. Love this recipe.....only flopped once and completely my fault!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! :) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.) item not reviewed by moderator and published
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! item not reviewed by moderator and published
FANTASTIC! Barefoot Contessa never disappoints! Melt in your mouth caramels on my first try. Awesome. item not reviewed by moderator and published
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 : ) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published

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Fleur de Champagne

Recipe courtesy of Ted Allen