Fleur de Sel Caramels

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Delicious buttery smooth caramels which are perfect for Valentine's Day!

I only had salted butter so I decreased the salt a tiny bit to adjust. I added 1/4 teaspoon cream of tartar to ward off any evil crystalization spirits.

I allowed the syrup mixture to get to 350 degrees before I added the cream mixture. I then cooked over med-low heat until it reached 248 degrees.

The texture is marvelous. This will be my go to recipe for my husband's yearly Valentine treat :

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I've made these caramels about 20 times now and they are a hit every time. I usually skip the part about refrigerating them to cool completely and just let them cool at room tempature on the counter. I find that it makes them easier to cut without the caramels cracking. Also, wrapping is tedious so I found pre-cut candy wrappers at Micheals that are cheap and a huge time saver. Now, making a lot of these is a easy!

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Okay, here's the truth after making this recipe four times. It will take you longer than the stated times. For real. If you make it from the point you add the cream/butter/fleur de sel to the sugar/water/corn syrup to hard ball in 10 minutes, you have performed a miracle. No, really, you have. I've not done it in under 20 minutes yet, despite REALLY trying. Notwithstanding, this recipe is amazing, and anyone you gift it to or serve it to will be blown away! Like I said, I've made it four times.

Also, don't attempt this without a candy thermometer. There is absolutely no way to tell when you have reached hard ball, since "smells like it's burning" comes before hard ball, apparently.

This is not one of those recipes where you say to yourself, "I don't have heavy cream, so I'll just use the tears of a moose", honestly. If you don't have the ingredients as listed, don't even attempt this one.

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OMG! I made these last Christmas and this Christmas. These things are Heaven in your mouth! The balance of buttery caramel sweetness with the touch of fleur de sel (I bought in Paris is AMAZING. I have to ration myself or I would sit and eat the entire lot. I keep in the fridge because they are soft.

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I was concerned when I saw there was no water listed in the ingredient list, but did follow the directions using 1/4 cup water. Also, mine turned out WAY lighter than the picture (I think golden brown is subjective. Everyone loves them though!! Super soft and yummy.

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Amazing. And much easier to make than I ever thought!

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Just the best. So easy. The most difficult part is wrapping them. No changes or substitutions necessary. I think I have made this at least 25 times. Always a welcome gift.

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Very good flavor! Mine came out a little bit hard, and so I checked my candy thermometer and realized it wasn't calibrated right. After adjusting my thermometer and making another batch (the first batch was gone in a hurry, even if we did have to microwave them for 7 seconds, they were perfect.

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Great recipe! I cooked the sugar mixture of my first batch a tad too long and thought the caramels tasted a little burnt. Watch the sugar mixture carefully and turn off the heat when the mixture is golden brown. It will turn quickly! Other than that, the recipe is easy and oh, so good. Mine really hardened in the fridge but when allowed to come back to room temp the caramel was pliable and just soft enough to cut easily. These melt in your mouth!!

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These turned out so soft, chewy and delicious! I had no problem rolling them up and cutting them into pieces. It was soft and pliable right out of the fridge. This is going to be my new christmas party treat!