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
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. item not reviewed by moderator and published
Super delicious - made them many times - always came out perfect. Gave them as gifts - everyone loved them. Perfect ! You have to try these!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Followed the recipe exactly and they came out creamy and chewy and absolutely luscious!! item not reviewed by moderator and published
These were fabulous! Only problem, keeping them around to give as gifts! Husband loves them so much!!! item not reviewed by moderator and published
Update: The culinary team has changed the amount of sugar to 1 1/2 cups and heavy cream to 1 cup. Admin Customer Service item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
"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! item not reviewed by moderator and published
These were absolutely delish! I am 14 and i made them easily. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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? item not reviewed by moderator and published
The recipe should read 1 1/2 cups sugar. Make it like it's printed above and you're in for a fail. item not reviewed by moderator and published
This is the bad recipe of the two... the other one works wonderfully. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
These are so delicious. A little bit nervous when caramel bubbled up. Forget the store-bought ones. Pure bliss! item not reviewed by moderator and published
A friend made these and was generous enough to share. Truly delicious! item not reviewed by moderator and published
Much easier than I expected! Came out great! item not reviewed by moderator and published
These caramels are to die for! They are so smooth and buttery with that extra perfect bit of saltiness to compliment them. My granddaughter loves them- she refers to them as her "medicine" (with a wink- she is 16)and calls me to tell me she is not feeling well and needs more "medicine". I gladly make them because then I get to have them too ;-) I dipped some in melted chocolate at Christmastime and that was excellent as well! item not reviewed by moderator and published
First time I have ever made caramels - or candy for that matter. The taste and color were good but I made mistake #1 by not cooking the sugar long enough and there were some crystals left. Then I didn't have a candy thermometer and just cooked it for a long time - that was mistake #2 - I should have had one. I will definitely use the tips given my other people on this recipe but here's a question - what is "soft ball" and "hard ball" stage? item not reviewed by moderator and published
dear jburns8227 i prefer soft ball stage as the final temp and you have to be sure all sugar crystals are washed off the sides of the pot and that the container that you will pour the melted caramel is 150 % clean if ther is one grain of suger and any crystal like substance it will ruin the whole batch hopes this helps "this was my first time making caramels, so i may have done something incorrectly. they taste good, but i dont care for the texture. they are not the super smooth, silkiness for which i was hoping." item not reviewed by moderator and published
I don't know how many times I've made these caramels, but they are the best EVER! Literally... They are perfectly smooth and melt in your mouth and my friends and family request them every year. Only time I ever had a problem is when I was in a hurry and didn't cook the mixture long enough. Also, instead of vanilla extract I always split a vanilla bean and throw it in (beans AND pod both) with the sugar as its caramelizing and pull out the pod after I add the cream. item not reviewed by moderator and published
Food Network please correct the recipe! The correct one was in Dec 2010 Food Network magazine and there are huge mistakes in this one. I made the online version 2 times and found the caramels grainy and not worth giving and then later found out that I followed the wrong recipe. A huge waste of time and expensive ingredients. Please correct so others aren't misled! item not reviewed by moderator and published
Miss Ina does it All!These are quite good. If you Do have a caramel Lover like I do, here's a cheat when they glamor for more~Buy King Arthur's block of Caramel~cut into small peices and roll in Fleur de sel. Please don't be angry,just need a bit o' help sometimes!Quickly! item not reviewed by moderator and published
this was my first time making caramels, so i may have done something incorrectly. they taste good, but i dont care for the texture. they are not the super smooth, silkiness for which i was hoping. item not reviewed by moderator and published
I have one MAJOR tip for making these caramels! Use corn syrup from the Asian market, and the caramels won't melt so quickly when out of the fridge. I've made these caramels 4 times already and twice I used corn syrup from the korean market and the other two times I used regular Karo brand. The Karo brand caramels melted and lost their shape really quickly after I took them out of the fridge, but the other stayed pliable. Flavor wise it's exactly the same, and I even rolled the caramels in toffee and toasted almonds and they were SOO GOOD! I LOVE INA AND ALL HER RECIPES! item not reviewed by moderator and published
wow, these caramels are the BEST I've ever had and I have tasted many.... yummm!!!! The only thing I have to say is that it took every over 30 minutes of boiling to reach 250 and reach the hard ball stage... we were worried about burning it and brought it up to temp slowly. It was so worth it even though it was a big project!! I tripled the recipe and have caramels to share and to eat!!! item not reviewed by moderator and published
This is NOT the correct recipe. For some reason, there are two and this one has incorrect proportions. Go to http://www.foodnetwork.com/recipes/ina-garten/fleur-de-sel-caramels-recipe2/index.html to see the correct recipe. item not reviewed by moderator and published
Excellent!! I made these 2 times!! My question is, how long will these stay fresh out of the fridge? I want to give as gifts, but not if they will spoil. item not reviewed by moderator and published
Which recipe is right?????????????? The one in her new cook book or this one? I don't have the time or money to waste on 2 trial runs!!! Please help. Gave my rating based on the mixed up recipe! item not reviewed by moderator and published
Ok, so I'm confused... I followed the recipe in the Dec 2010 Food Network magazine & these didn't turn out very well. :( I'll try the recipe posted on the website and see what happens. item not reviewed by moderator and published
They tasted amazing, but the texture was much more gooey and they weren't as dark in color. This could have been because I'm a first time candy maker and I was a little scared to take my sugar mixture too far to keep it from burning. I'm also guessing it has something to do with the fact the ingredients didn't seem to be listed properly on this particular recipe. Next time (and there will be one I'm going to follow the other recipe and see how they come out. Also, I didn't have Fluer de Sel so I just used a smaller course ground sea salt I had and that worked out perfect. : item not reviewed by moderator and published
I am certainly no candy expert, in fact I went into this recipe thinking my first time would be a failure. But I followed the instructions and they were perfect!! My friends are so impressed, as well as myself! One helpful hint may be to pick up the Dec. Food Network Mag that has pictured step by step instructions for this recipe. This is a new classic! item not reviewed by moderator and published
I am having a terrible time with caramels in general. These came out OK, When I stirred the cream mixture, I had a big blob of caramel in the middle of the pan, so I added the vanilla, gave it a little stir and continued to cook with a candy thermometer.I also found Vanilla Bean Sea salt, so I used it in these caramels. Hope they turn out, I really want these to work. Mystery solved, there is another of Ina's fleur de sel caramels on the same page, there is a very large mistake on this recipe. The real recipe calls for 1 1/2 cups sugar and 1 cup of cream. This recipe is just the opposite. It calls for 1/2 cup of sugar and 1 1/2 cups cream. No wonder they didn't turn out!!! item not reviewed by moderator and published
I made the caramels by this name following the magazine recipe which calls for 1 1/2 cups sugar and 1 cup heavy cream. I'm not sure why the recipes are different, but the one I followed was wonderful and super easy. Can someone comment on why the recipes are different? item not reviewed by moderator and published
This took a little time to make but it is absolutely worth every minute. I gave the cookbook (with the recipe and the caramels to my son (who is the cook in the duo - and came to the website for the recipe for myself. We all loved the salty sweet taste! item not reviewed by moderator and published
If you like very salty/sweet desserts, these are wonderful. I followed the recipe given above (with only 1/2 cup of sugar and 1 1/2 cups heavy cream). I let the caramels cool in the fridge for about 2 hours and then cut them up and wrapped them individually in parchment paper. They were still soft at that point, but firmed up overnight in the fridge. I could see why some would prefer the recipe with the extra cup of sugar, as it would mask some of the saltiness, but I enjoyed them per the given recipe. Also, I think it's important to use real fleur de sel, not kosher salt or some other sea salt. I couldn't find it at my local grocer and had to order it from Amazon, but I think it was worthwhile. item not reviewed by moderator and published
Tastes great! I didn't brown the caramel enough before I added the cream (too afraid of it burning and me having to scrub that pan), and I'm pretty sure I didn't cook it hot enough after I added the cream because mine came out more like a syrup. Thought I had a candy therm, turns out I didn't. So I ended up with some great tasting, buttery caramel ice cream sauce! This recipe isn't too difficult, just very precise. Next time I'll do better. item not reviewed by moderator and published
Recipe looks quite familiar http://www.epicurious.com/recipes/food/views/Fleur-de-Sel-Caramels-230778 item not reviewed by moderator and published
Ugh, hate the character constraints on this site. I just wanted to add the ingredients I used based on other reviewers' posts. Less confusing that way. 1 1/2 cups sugar 1/4 cup corn syrup 1/2 cup water (which is actually in the recipe, just not listed with the ingredients. 1 cup cream 5 tablespoons butter 1 teaspoon fleur de sel 1/2 teaspoon vanilla item not reviewed by moderator and published
I always read reviews/comments of recipes before I try them, almost. This had four stars, it had to be great right? Well, since I didn't read them, I went ahead and made them as is, and when the sugar, water, corn syrup was melting my wheels were turning and I finally checked them. I went ahead and dumped in another cup of sugar. The 1 1/2 cups of cream was already poured and simmering so that was too late. I didn't manage to get the sugar to the color I would have liked, and I check it with the thermometer and it was already at soft ball so I just added in the cream. The temp drops and I turned up the heat. I got a pretty good color once it finally got to temp. The caramels are setting now and after licking the remains, I'm pretty happy. Maybe even too buttery, but I'm pleased. You can still save it if you read reviews after starting, but ALWAYS read them before you begin! item not reviewed by moderator and published
i hear many of you having trouble with the candy therm if you have a faulty one or cant find your keep a small cup of room temp water near you and the term soft ball or hard ball stage came from this technique you drop a small amount of the candy your makiing into the water when it looks like a soft formed ball it is ready for soft candy or fudge when it makes a tight hard looking ball its ready for hard candy this is how my momma taught me years ago and she was born in 1933 before candy thermometers . happy candy making, hope this helps. item not reviewed by moderator and published
I decided to make this recipe after watching the episode, and after reading the reviews for the necessary changes, I went ahead and began. I was in the middle of making the caramels when I remembered that I had not taken out my candy thermometer and started looking in all my drawers for it. I couldn't find it, but since I'd already started I had to keep going and hope that I'd find it. I read in the instructions it should form a sort of firm ball before you stop cooking it, so I was waiting for that consistency, but it never really came so I eventually stopped (after around 10 minutes) mixing and poured it into my pan. Unfortunately, the mixture set into a rock hard block of caramel! I decided to put the block into a bag and and break it with a hammer, and I did end up with a fabulous tasting toffee! I'm still very happy with my results, but remember to find your candy thermometer before starting to cook! item not reviewed by moderator and published
I wrote the recipe down from the episode because I had read the reviews and figured I'd rather be safe than sorry. Wow. The caramels taste fantastic, but they definitely didn't come out like Ina's. I'll be making these many times in the future. Thanks, Ina, for such an awesome recipe! item not reviewed by moderator and published
I made these and found that they were soft and gooey, so I read the comments to find that the FN site posted the wrong measurements for the sugar and cream. That explains why my caramels were so soft and gooey, but they were pretty darn good anyway. I will try it the way Ina actually made it on the show and compare. item not reviewed by moderator and published
i made exactly as this recipe called for and it was of course a disaster. i suspected it could be off as i was doing it but didn't read reviews first. i suppose thats my fault, but come on! almost caused a kitchen fire! get it right. item not reviewed by moderator and published
I just watched the tv show and here are the corrections to the printed recipe: Ina used: 1 1/2 cups sugar; 1/2 cup water; (this was completely omitted from the website recipe) and 1 cup heavy cream. Everything else in the recipe is correct. I hope this helps! I wrote into the food network-see the bottom of the page-contact us-and asked them to correct it. Hopefully they will do so! item not reviewed by moderator and published
I'm glad I read the tips, I did follow the Epicurious recipe but I must have over cooked the mixture and now I have a hard block of toffee. I did manage to break a piece of and it's delicious! Anybody know how I can soften the block up to make bite sized pieces? item not reviewed by moderator and published
Hello Ina, Thank you for showing me how easy it is to make caramels. I love the chocolate and caramel combination in various foods like coffee and desserts. I am going to experiment with this one. BTW-I really enjoy watching your shows! Sue Chartock item not reviewed by moderator and published
All of the comments about this recipe are true. Ingredient amounts are off and the Epicurious recipe for the same item is accurate. Hope you don't leap before you look. BTW if I had made the epicurious recipe first I would have rated the caramels 4 or 5 stars. item not reviewed by moderator and published
Saw this episode last week and did not notice the difference with the online recipe. I did not read the comments, so I followed it as published online and it worked perfectly. The only difference was I used a rectangular pan instead of square. Cooled in the fridge for an hour and they came out the perfect consistency. item not reviewed by moderator and published
Okay, I tried this the first time yesterday and wished I'd read the comments BEFOREHAND! What a disaster! First, my butter separated from my cream. Next, it took FOREVER for the sugar to get to that golden color and then when it did, I let it cook about 5 seconds too long. Big mistake. I knew the cream would bubble up when I mixed it with the sugar, so I used an extra large saucepan--mistake number 2. My candy thermometer could not reach to the bottom of the pan, so it did not read correctly. Mistake number 3 was keeping the heat to medium high. After an eternity that it "reached" 248, I could tell it was too late. I poured it, and the butter immediately rose to the top. Oh, the other mistake was since I didn't have fleur de sel, I used kosher salt, but my mistake was that I thought it said tbs vs. tsp. Once it was all said and done, I ended up with a butter-on-the-top-way-too-salty-toffee-confection-something-or-other. After that disaster, I read the other reviews, and thank God for the person who pointed to the epicurious.com recipe. This time, I did have problems with my butter and cream separating, but I kept whisking it, and that seemed to help. I used a tsp of kosher salt. Also, as soon as the sugar just started to get that golden caramel look, I very slowly whisked in the cream. It didn't bubble up half as much because I just put a little bit at a time and kept whisking. This time, I used a smaller saucepan, and the thermometer read accurately, so it didn't take an hour to get to 248--more like about 10 minutes. When I poured it, the butter didn't rise to the top. I am letting it cool and I may or may not put it in the fridge. I am going to dip half in chocolate and keep the other half plain. In all, I think I will probably make this again--now that I know the correct measurements. item not reviewed by moderator and published
I am a longtime "foodie" and fan of Ina's, but I have learned over the years to review the online recipe to the recorded show before deleting the recorded episode. (GOSH, I love the DVR!!!!!) My husband just walked in the kitchen as I was watching the Fleur Del Sel Caramel recipe as I was matching it to the online recipe. When I told him the two recipes were different, he said "which one is correct?" If I am going to err, I will err on the side of the recorded episode!!!. A suggestion for FN...Please review the comments of the recipes and provide updates to the recipes online. Your devoted viewers will greatly appreciate the recognition of "errors and omissions"... I made this recipe (per the recipe on the aired episode) and it turned out FABULOUS!!!! item not reviewed by moderator and published
I love homemade caramels. The first time I made this recipe I didn't have a candy thermometer. I'm guessing the temperature was about 238 instead of 248? The caramel came out chewy and soft . The second time I made these I had a candy thermometer and I let the caramel get to 248 like the recipe said. The caramel turned out hard as rock. I ended up throwing it away, but then I told someone about it and wish I wouldn't have thrown it out. You can suck on hard caramel like Werthers candy. Also, watching the episode Ina calls for 1/2 cup of water with the sugar and corn syrup mixture. This recipe is wrong. item not reviewed by moderator and published
I adjusted the recipe as recommended in the other reviews and they are wonderful! They were a bit hard at first but they were perfect after hanging out in the candy dish for a week. I will make these again for sure... item not reviewed by moderator and published
I have seen this episode several times and looked forward to making it. However - the measurements are all off and have not been corrected by FN web people. With all the comments about the problem, its odd that it hasn't been corrected. Use the receipe on Epicurious. Also - in the body of Ina's receipe, it says to add 1/2 cup water to the sugar/corn syrup mix - That is why the caramels don't set up (including wrong sugar and cream amounts). Don't blame Ina - its FN. item not reviewed by moderator and published
I had it in the fridge initially and it never set. I finally put it in the freezer and it still never set so it's funny to me that most people have commented saying the carmel turned out too hard. I had to make it into a carmel sauce because I didn't want to throw it out. item not reviewed by moderator and published
I have always loved caramel but as I got older I wanted more complexity and this recipe is the answer. I have tried alot of Ina's recipes and majority of them a keeper and this one certainly is. You really have to be patient waiting for the sugar mixture to brown without mixing but just swirling the pan and once you see the right color just add the cream mixture let it bubble up and then mix it. Once it reaches 248 degrees turn off the heat then add the vanilla. The salt does turn up the volume of the caramel. It is a must that you use fleur de sel not any other salt because it does not have the harsh taste of other salt. Enjoy making these... item not reviewed by moderator and published
I received Frans Caramels for Christmas last year. wanted to order more but they only Fedex the 1-20 caramel box for $12. no way am I paying $12 shipping for a box worth $24. So I remembered Ina's show on caramels. After reading other reviews, saw there are typo mistakes so I went to Epicurious and no problem with their receipe. Plus I ordered the specialty salt listed there, too. The special grey and smoked salts were on sale with free S/H for $30. http://www.epicurious.com/recipes/food/views/Fleur-de-Sel-Caramels-230778 item not reviewed by moderator and published
Although it took 4 batches, I finally got it right. The first three were good, just not the right consistency (more like brittle). There is no mention of high altitude in the recipe, but after so many failed attempts I decided to search for the rules of candy making at approximately 3,800 feet. Sure enough, you must take away 1 degree per 500 ft. above sea level. For me the magic number was not to exceed 235 degrees Fahrenheit. The salty flavor with the sweet caramel is sumptuous. I served them to friends at a party and had to pass out the recipe. By the way, the recipe has two errors in it. I watched Ina make these and the sugar should be 11/2 cups and the heavy cream is 1 cup. item not reviewed by moderator and published
Ok, so I saw Ina make these on her show yesterday and I wanted to try them out today. I love the sea salt and caramel combo! I see that most people commented on how hard they turned out. Well I'm waiting on mine to cool, but what I was thinking is that maybe if you didn't put them in the refridgerator and let them cool at room temperature that they may be softer?! Or would they not harden at all and just be a goopy mess? Any ideas out there? I'm stuck in caramel!!!!!!!!!!!! item not reviewed by moderator and published
I just watched this episode today and wrote down the correct measurements. 1 AND 1/2 cups sugar and only 1 cup cream, the rest of the measurements are the same. Sorry to those who used this skewed recipe! Get it together Food Network, there are far too many recipes on this website that are not accurate. item not reviewed by moderator and published
I also ended up with hard caramels, which were still tasty and will be eaten (I am sure) by my kids, but they were not what I expected. My answer was to pull out my ancient Betty Crocker cookbook and use that Creamy Caramels recipe...PERFECT! I added 1/2 tsp of vanilla. Then you can apply the fleur de sel after they firm up if you like. I did 1/2 with salt and 1/2 without, as some in my house thought the ones with salt were not good. To each their own! item not reviewed by moderator and published
So, my first batch was perfect. Beginners luck I guess. The reason they are turning hard (and why I've now thrown away 3 batches) is b/c if the sugar/water gets above that 'firm ball' temp, even when you add the cream/butter they will harden. I have tried again and again to get the sugar to the right color but then it's always to 'hard ball' temp or higher. So, now, I've just been adding the sugar/corn syrup directly to the cream/butter after it's boiling and they turn out fine. They're not that perfect color anymore, but whatever! item not reviewed by moderator and published
As printed this recipe is horrible. I'm really good and I kept thinking, "Something's ot right here." When it was done I was certain something was really wrong. It worked on no level item not reviewed by moderator and published
I made these without reading the comments...BIG MISTAKE! When I took the pan out of the fridge it was a hard block of sugar and butter. I was bummed but after prying it out of the pan I broke it up into pieces and had butter toffee instead. We sprinkled it on ice cream and it was delicious. I am going to try these again with the proper measurements. item not reviewed by moderator and published
I was sooo looking forward to making these yummy delights for my husband's Christmas Party and I found ALL the ingredients...Whole Foods carries a vast aray of Fleur De Sel.....all sizes and price range. I consider myself to be an intermediate to advanced candy maker BUT I was DEVASTATED when the caramels ended up being ROCK HARD.....what happened? PLEASE, PLEAS SOMEONE HELP ME OUT!!! I used thermometer and all......perhaps certain "kind" of saucepan should be used....I used my Calphlon saucepan....should I have used my stainless steel pan instead? INA, HELP ME!!! thanks! item not reviewed by moderator and published
I doubled the corrected recipe, cut into cubes, dipped them in tempered chocolate and sprinkled sea salt on top. They were very good, but the caramel was harder than I would have liked. Has anyone tried this recipe, cooking to a lower temperature? item not reviewed by moderator and published
Taking a cue from my fellow reviewers, I rewatched this episode and jotted down the correct proportions. Love this recipe and made it many times over last year. Caramels lasted about a month just in an airtight contai - we also froze some and they were tasted a couple months later. Another idea we tried was to break up pieces of the caramel and sprinkle it in a basic ice cream recipe for a fleur de sel caramel ice cream. YUM! item not reviewed by moderator and published
Does anyone know how long these will stay fresh? I was thinking about giving them for Christmas gifts.... Thanks! item not reviewed by moderator and published
i'm so aggravated!!! i have ruined at least 5 batches of these caramels. I've never had a problem with any of Ina's recipes before. Now after reading the viewers.comments, the measurements of the ingredients on line are not even correct!!! I will watch a repeat of this episode today, and hopefully I will have better success. Can the food network please print a tried and hopefully true version of this recipe??? item not reviewed by moderator and published
Tried this recipe. The REAL one from the show, not the inaccurate measurements listed in this website recipe. Just for the record to keep it current, it's 1 1/2 c sugar NOT 1/2 c. sugar, also add 1/2 cup water with the sugar/corn syrup; also 1 cup cream NOT 1 1/2 c. That is how Ina did it on the TV show and that's how I did it today and it turned out sooooo yummy! The ends off my rolls were a little hard, though, like toffee. Any ideas how to keep this from happening? Also, I used kosher salt in the caramels (my grocery store did not have fleur de sel) but didn't add any salt to the top. I sprinkled chopped peanuts over mixture after I poured it into the pan and the peanuts got rolled like a pinwheel. DELISH! I am definitely going to be making these to pass out at Christmas item not reviewed by moderator and published
oh my gosh what a horrible mistake with the amount of ingredients. Its a good thing i read the comments before even making it. 1/2 sugar when it should be 11/2 cups. Oh my. Thanks to the person who put in the correct amount of ingredients. item not reviewed by moderator and published
These are very easy to make and are worth it. I happen to have Fleur de Sel in the pantry and thought I would send them to my mother. I had to give my husband a salt tasting when he saw how much this salt cost. I had him try the regular iodized salt we all grew up with, kosher and the fleur de sel...he was amazed at the different tastes of each, and conceded there was a need for all different types. item not reviewed by moderator and published
I made two batches of these caramels and used the revised ingredient list: 1 1/2 cups sugar, 1 cup heavy cream, and everything else remained the same. These caramels are absolutely fantastic, easy to make, and melt-in-your-mouth delicious! They remain soft for days, and keep well in the fridge. I only folded the caramels over once (instead of rolling each pan halfway to the middle) so I got four logs out of each recipe, which totaled about 48 moderately-sized caramels per recipe. The fleur de sel is completely worth it and gives these caramels a perfect counterbalance to the sweetness. I will definitely make these again, they got rave reviews! item not reviewed by moderator and published
I made these caramels according to everyone's reviews and adjusted accordingly. They came out perfectly! I ALWAYS check the reviews before I make any receipe on this website. That's what I love about it! ENJOY! item not reviewed by moderator and published
I just finished watching the episode where she makes the caramels. There appeared to be a bug in the salt that she added to the butter and cream... was I the only one that noticed? item not reviewed by moderator and published
SO GLAD I READ THE CORRECTIONS BEFORE MAKING THESE INCREDIBLE CANDIES. WHAT'S WITH FOOD NETWORK ANYWAY? MAYBE INSTEAD OF SEARCHING FOR THE NEXT FOOD NETWORK STAR ...YOU CAN SEARCH FOR A NEW WEB DESIGNER. I HOPE INA READS THESE REVIEWS...MAYBE THEY WILL RESPOND TO HER. item not reviewed by moderator and published
I followed the recipe exactly as it is on the website (not the show). The caramel wouldn't hold a shape! It was in the fridge all day and when I took it out, it was oily and just a mushy lump! If I ever tried this again, I don't think I'll oil the parchment paper. item not reviewed by moderator and published
Thank goodness I read the comments before making the caramels. It saved me a ruined batch. Following the recipe with the proper amount of sugar came out fantastic! Everyone that tried these caramels were impressed. This was the first time I have attempted making candy and now my confidence level is sky high! Thanks Ina for a wonderful demonstration with clear instructions and warnings (violently boiling up when cream is added)! I now record Ina's show every time it is on to see what I am going to make next. item not reviewed by moderator and published
I make these using the recipe off the tv show, not listed here, and they are amazing! I get requested for these at least monthly and have to make many batches at a time for all the people who want them. I now have to make a ton for my friend's wedding. I have used different types of salt if I can't find fleur de sel and find normal sea salt works well. The salt is a great complement to the sweet candy. item not reviewed by moderator and published
I love this recipe! I have made it a half a dozen times (with the altered recipe)...wondering how I could alter this to make it a dark chocolate caramel. Any suggestions? item not reviewed by moderator and published
If you follow the recipe on her TV show - It is a perfectly wonderful recipe-----1 & 1/2 c sugar...1 C heavy whipping cream... I found the recipe from her B.C TV show to be a soft caramel... don't let the golden sugar get too dark and have a true (candy) thermometer. I lined a 9X13 pan with parchment and very, very, very lightly oiled it with...peanut oil (what ever you have) mine was not greasy and I cut them and wrapped them with parchment papers. I make this recipe often and it has always turned out GREAT! item not reviewed by moderator and published
The exact ingredients list as seen on the Barefoot Contessa show: * 1 1/2 cup sugar (not 1/2 cup) * 1/4 cup light corn syrup * 1/2 cup water * 1 cup heavy cream (not 1 1/2 cup) * 5 tablespoons unsalted butter * 1 teaspoon fleur de sel, plus extra for sprinkling * 1/2 teaspoon pure vanilla extract Follow this and you'll be great. item not reviewed by moderator and published
I made this recipe from an article in Country Living, and it called for 1 1/2 cups of sugar, not 1/2 cup. That is probably why all the reviewers are having issues with butter. I have made the recipe dozens of times now and it always delivers great caramels, be sure to use one and a half cups of sugar! 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

Not what you're looking for? Try:

Fleur de Champagne

Recipe courtesy of Ted Allen