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Fleur De Sel Caramels Recipe

Fleur De Sel Caramels

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Average Rating:

Total Reviews: 129

Showing 51-60 of 129

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  • on July 07, 2010

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    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.

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  • on June 30, 2010

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    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!

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  • on June 20, 2010

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    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?

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  • on May 23, 2010

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    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

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  • on March 19, 2010

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    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.

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  • on January 03, 2010

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    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.

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  • on January 01, 2010

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    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.

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  • on December 30, 2009

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    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!!!!

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  • on December 30, 2009

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    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.

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  • on December 27, 2009

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    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...

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