Fleur De Sel Caramels

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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.

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I had it in the fridge initially and it never set. I finally put it in the freezer and it still never set so it's funny to me that most people have commented saying the carmel turned out too hard. I had to make it into a carmel sauce because I didn't want to throw it out.

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I have always loved caramel but as I got older I wanted more complexity and this recipe is the answer. I have tried alot of Ina's recipes and majority of them a keeper and this one certainly is. You really have to be patient waiting for the sugar mixture to brown without mixing but just swirling the pan and once you see the right color just add the cream mixture let it bubble up and then mix it. Once it reaches 248 degrees turn off the heat then add the vanilla. The salt does turn up the volume of the caramel. It is a must that you use fleur de sel not any other salt because it does not have the harsh taste of other salt. Enjoy making these...

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I received Frans Caramels for Christmas last year. wanted to order more but they only Fedex the 1-20 caramel box for $12. no way am I paying $12 shipping for a box worth $24. So I remembered Ina's show on caramels. After reading other reviews, saw there are typo mistakes so I went to Epicurious and no problem with their receipe. Plus I ordered the specialty salt listed there, too. The special grey and smoked salts were on sale with free S/H for $30.

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

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Although it took 4 batches, I finally got it right. The first three were good, just not the right consistency (more like brittle. There is no mention of high altitude in the recipe, but after so many failed attempts I decided to search for the rules of candy making at approximately 3,800 feet. Sure enough, you must take away 1 degree per 500 ft. above sea level. For me the magic number was not to exceed 235 degrees Fahrenheit. The salty flavor with the sweet caramel is sumptuous. I served them to friends at a party and had to pass out the recipe. By the way, the recipe has two errors in it. I watched Ina make these and the sugar should be 11/2 cups and the heavy cream is 1 cup.

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Ok, so I saw Ina make these on her show yesterday and I wanted to try them out today. I love the sea salt and caramel combo! I see that most people commented on how hard they turned out. Well I'm waiting on mine to cool, but what I was thinking is that maybe if you didn't put them in the refridgerator and let them cool at room temperature that they may be softer?! Or would they not harden at all and just be a goopy mess? Any ideas out there? I'm stuck in caramel!!!!!!!!!!!!

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I just watched this episode today and wrote down the correct measurements. 1 AND 1/2 cups sugar and only 1 cup cream, the rest of the measurements are the same. Sorry to those who used this skewed recipe! Get it together Food Network, there are far too many recipes on this website that are not accurate.

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I also ended up with hard caramels, which were still tasty and will be eaten (I am sure by my kids, but they were not what I expected. My answer was to pull out my ancient Betty Crocker cookbook and use that Creamy Caramels recipe...PERFECT! I added 1/2 tsp of vanilla. Then you can apply the fleur de sel after they firm up if you like. I did 1/2 with salt and 1/2 without, as some in my house thought the ones with salt were not good. To each their own!

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So, my first batch was perfect. Beginners luck I guess. The reason they are turning hard (and why I've now thrown away 3 batches is b/c if the sugar/water gets above that 'firm ball' temp, even when you add the cream/butter they will harden. I have tried again and again to get the sugar to the right color but then it's always to 'hard ball' temp or higher. So, now, I've just been adding the sugar/corn syrup directly to the cream/butter after it's boiling and they turn out fine. They're not that perfect color anymore, but whatever!

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As printed this recipe is horrible. I'm really good and I kept thinking, "Something's ot right here."
When it was done I was certain something was really wrong. It worked on no level