Fleur De Sel Caramels

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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!

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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.

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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.

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Recipe looks quite familiar
http://www.epicurious.com/recipes/food/views/Fleur-de-Sel-Caramels-230778

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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

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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!

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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.

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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!

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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!

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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.