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Fleur De Sel Caramels Recipe

Fleur De Sel Caramels

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (129)

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Average Rating:

Total Reviews: 129

Showing 71-80 of 129

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  • on December 10, 2009

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    I made these without reading the comments...BIG MISTAKE! When I took the pan out of the fridge it was a hard block of sugar and butter. I was bummed but after prying it out of the pan I broke it up into pieces and had butter toffee instead. We sprinkled it on ice cream and it was delicious. I am going to try these again with the proper measurements.

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  • on December 06, 2009

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    I was sooo looking forward to making these yummy delights for my husband's Christmas Party and I found ALL the ingredients...Whole Foods carries a vast aray of Fleur De Sel.....all sizes and price range. I consider myself to be an intermediate to advanced candy maker BUT I was DEVASTATED when the caramels ended up being ROCK HARD.....what happened? PLEASE, PLEAS SOMEONE HELP ME OUT!!! I used thermometer and all......perhaps certain "kind" of saucepan should be used....I used my Calphlon saucepan....should I have used my stainless steel pan instead?
    INA, HELP ME!!! thanks!

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  • on December 06, 2009

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    I doubled the corrected recipe, cut into cubes, dipped them in tempered chocolate and sprinkled sea salt on top. They were very good, but the caramel was harder than I would have liked. Has anyone tried this recipe, cooking to a lower temperature?

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  • on December 05, 2009

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    Taking a cue from my fellow reviewers, I rewatched this episode and jotted down the correct proportions. Love this recipe and made it many times over last year. Caramels lasted about a month just in an airtight contai - we also froze some and they were tasted a couple months later. Another idea we tried was to break up pieces of the caramel and sprinkle it in a basic ice cream recipe for a fleur de sel caramel ice cream. YUM!

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  • on November 30, 2009

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    Does anyone know how long these will stay fresh? I was thinking about giving them for Christmas gifts....

    Thanks!

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  • on November 30, 2009

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    i'm so aggravated!!! i have ruined at least 5 batches of these caramels. I've never had a problem with any of Ina's recipes before. Now after reading the viewers.comments, the measurements of the ingredients on line are not even correct!!! I will watch a repeat of this episode today, and hopefully I will have better success. Can the food network please print a tried and hopefully true version of this recipe???

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  • on November 29, 2009

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    Tried this recipe. The REAL one from the show, not the inaccurate measurements listed in this website recipe. Just for the record to keep it current, it's 1 1/2 c sugar NOT 1/2 c. sugar, also add 1/2 cup water with the sugar/corn syrup; also 1 cup cream NOT 1 1/2 c. That is how Ina did it on the TV show and that's how I did it today and it turned out sooooo yummy! The ends off my rolls were a little hard, though, like toffee. Any ideas how to keep this from happening? Also, I used kosher salt in the caramels (my grocery store did not have fleur de sel but didn't add any salt to the top. I sprinkled chopped peanuts over mixture after I poured it into the pan and the peanuts got rolled like a pinwheel. DELISH! I am definitely going to be making these to pass out at Christmas

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  • on November 28, 2009

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    oh my gosh what a horrible mistake with the amount of ingredients. Its a good thing i read the comments before even making it. 1/2 sugar when it should be 11/2 cups. Oh my. Thanks to the person who put in the correct amount of ingredients.

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  • on November 17, 2009

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    These are very easy to make and are worth it. I happen to have Fleur de Sel in the pantry and thought I would send them to my mother.

    I had to give my husband a salt tasting when he saw how much this salt cost. I had him try the regular iodized salt we all grew up with, kosher and the fleur de sel...he was amazed at the different tastes of each, and conceded there was a need for all different types.

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  • on October 27, 2009

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    I made two batches of these caramels and used the revised ingredient list: 1 1/2 cups sugar, 1 cup heavy cream, and everything else remained the same. These caramels are absolutely fantastic, easy to make, and melt-in-your-mouth delicious! They remain soft for days, and keep well in the fridge. I only folded the caramels over once (instead of rolling each pan halfway to the middle so I got four logs out of each recipe, which totaled about 48 moderately-sized caramels per recipe. The fleur de sel is completely worth it and gives these caramels a perfect counterbalance to the sweetness. I will definitely make these again, they got rave reviews!

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