Fleur De Sel Caramels

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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!

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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!!!

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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.

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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.

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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!

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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.

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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. :

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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!

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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!!!

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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?