Fleur De Sel Caramels

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After attempting to make these caramels and burning them as well as noticing as someone else did also - an oil slick of butter - I re-watched the episode in which she makes these caramels. The recipe calls for 1 and 1/2 cups sugar and 1/2 cup water and 1/4 cup light corn syrup. I will try to make these again with the correct amounts. I usually LOVE all of Ina's recipes.

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Yes, the 1 1/2 cups sugar and 1/2 cup water measurement corrections, per the televised episode, do work. My first batch was too hard, though, so after reading "caramels for dummies" online, I cooked the final mixture on a lower temp, stirred fairly often, and stopped when the thermometer was between soft ball and firm ball. Left at room temperature, it was ready in about an hour. Delicious!! I simply cut in squares rather than rolling. Thanks, Ina!!!

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I read the other reviews and did a search online and found a very similar recipe. I combined the 2 and they came out PERFECT. The changes are 2 tsps. fleur de sel, 1 1/2 cups sugar and refrigerate for 45 minutes.

I made a batch yesterday and shared them with my friends. They are all gone and I have requests for more.

I will definitely make these again!

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I just tried this yesterday. Thanks to your reviews, I did not just try this from the website. I had Tivoed the episode so I watched Ina make it and checked it against the online recipe. It should read 1 1/2 cups sugar and 1/2 cup water. My problem was that it reached hard ball way before the 10 mins had passed. Having no experience making candy, I let it go past the hard ball and cooked it a few minutes longer. It hardened past the pliable stage. I got sort of a very yummy cross between a Worther's Original and a Sees Candy lollypop minus the stick. I want to try this again, but any advice on the timing?

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These are fantastic! I'm just so amazed with myself. I just finished rolling and wrapping them and I find myself making time to preapre my next batch tomorrow. I can't wait to give these out!

I have never cooked with sugar/caramel this way (with the exception of homemade marshmallows, and in that case the KitchenAid does all the work, so I was quite apprehensive. However, when it's an Ina recipe, I always give it a shot. I followed the recipe exactly and they came out perfect! Just like the show!

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Love, love, love Ina. However, this recipe does NOT work! Ditto previous comment on salt/butter content. One plus - a pleasantly not too sweet taste. Next time will adjust salt and butter accordingly.

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I was very excited to try this recipe after seeing Ina make it on her show. She is by far my favorite personality on the Food Network, and I have never had a recipe of her's fail. Unfortunately, I have many complaints about this recipe. Firstly, after adding the butter/cream mixture to the hot sugar syrup and waiting for it to come to firm ball, the mixture burned on the bottom before coming to the correct temperature despite being over just medium heat. Secondly, after removing the caramel from the heat and trying it just for fun, I found there was far too much butter, in fact there was an unsightly film of butter floating on top of the caramel. Also, though I know the point was that it is a salted caramel, I found that it was actually too salty, masking the caramel taste. After looking at other recipes, I found that the proportions of sugar to cream/butter ratio is a bit off for this. In fact, one other recipe used the same about of butter and cream, but 1 1/2 cups of sugar and 1/4 cup corn syrup! I will try another recipe, as I do love fleur de sel caramels.

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What a yummy combination! These are dangerously addictive.

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I've never made candy before, but this was easy and fun. I wrapped the candies just like Ina did and gave them away to my friends for Halloween treats! One friend said they were so great and that she wasn't going to share with her husband! I already made the recipe twice because I wanted some for myself!