Fleur De Sel Caramels

Show: Barefoot ContessaEpisode: Perfect Dinner Party

Rated: 4 stars out of 5Rate itRead users' reviews (73)

RECIPE
COMMENTS & REVIEWS(73)

Cook Time:
30 min
Level:
Intermediate
Yield:
16 pieces of candy

Times:

Prep: 40 min
Inactive Prep: --
Cook: 30 min
Total:: 1 hr 10 min

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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

Directions

Line the bottom of an 8-inch square baking pan (or loaf 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 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, slowly add the cream mixture to the caramel - 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.

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 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.

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Comments & Reviews

recipe Fleur De Sel Caramels
Monique San Diego, CA 01-03-2010
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1st time worked perfectly
Rated: 4 stars out of 5

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. Read more
recipe Fleur De Sel Caramels
Elaine La Plata, MD 01-01-2010
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2nd Time Around, Much Better
Rated: 4 stars out of 5

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.Read more
recipe Fleur De Sel Caramels
Nancy Crystal Lake, IL 12-30-2009
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Always compare FN recipe to show that is aired!!!
Rated: 5 stars out of 5

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!!!!Read more
recipe Fleur De Sel Caramels
Jenna Fargo, ND 12-30-2009
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Made this recipe twice
Rated: 4 stars out of 5

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. Read more
recipe Fleur De Sel Caramels
Lisa Southlake, TX 12-27-2009
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Wonderful with time
Rated: 5 stars out of 5

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...Read more
recipe Fleur De Sel Caramels
linda lake bluff, IL 12-23-2009
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Problem with the ingredients
Rated: 2 stars out of 5

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.Read more