Fleur de Sel Caramels

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These were so delicious and easy! I am 14, and made them easily!

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I have made these caramels at least a dozen times, and they are fantastic. The first few times I made these, they were super oily, so I cut back the butter to about 4.5 tablespoons instead of 5. I have never used actual "fleur de sel," as it is roughly $12 for an ounce or two from the store. I have stuck to regular sea salt, and they've been just fine. Everyone always loves these when I make them, so great job Ina :D.

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This was my first attempt at making Caramels and the taste was wonderful. They are a little soft tho. Not sure if the cream wasn't hot enough when I used it or needed to cook longer. Since it was the first time I was nervous when 10 minutes came & went and the thermometer only read 200degrees. I raised the heat to medium & cooked 5 minutes more. The thermometer barely reached 248 before I stopped. I'll make them again making sure my cream is at simmer and just wait for it to get to 248 no matter what the clock says. Either way the taste is wonderful. And if nothing else, they be great to use for Turtles!!

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These are indeed divine and I won't be buying salted caramels any more. HOWEVER I used an 8" square silicon pan and the whole sheet came out of the pan perfectly. So forget the paper and the grease. Silicon ROCKS!

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Caramel success! Finally... after several attempts with other recipes that resulted in either caramel soup or rock hard toffee. Not that either are bad, but it feels great to get it right. My only note is that it took my caramel about 20 minutes to come to 248 degrees, not the 10 minutes recommended. So keep that in mind. My daughter and I made these for Valentine's Day school distribution, so we didn't bother with rolling then cutting. That seemed really thick for kids size portions and unwieldy to handle. Instead, we cubed the set caramel on a cutting board and wrapped in wax paper. Thanks Ina!

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Amazing! they came out perfect> Didn't have unsalted butter. Just made salt amount in half.

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This was my first attempt making caramels and they turned out perfectly! I almost wrecked them by lining my pan with wax paper instead of parchment; the hot stage is too hot to use wax paper. Following other reviewers' advice I cut them into small, bite-sized pieces (they are very rich so small caramels go a long way. I enlisted my husband to help me wrap them and we had no problems using parchment paper. Gave them to friends and relatives as christmas gifts and everyone was very impressed with these!

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This is one of the recipes I usually use for caramels and they always come out pretty good. I've made bourbon caramels quite a few times by adding a few tablespoons of Makers Mark in place of the vanilla. As a few have said before, use a candy thermometer and cook to 245-250* F. Any higher and you will end up with hard candy, like toffee.

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I followed the recipe exactly w/ the exception of adding the salt. I didn't have any & I didn't want to use kosher salt. They turned out really good! The only things I didn't really like is that the parchment didn't stick next to the pan so the edges were wavy. Also, after taking out of the fridge, it was rock hard & splintered. I think I'll let it sit out for awhile before trying to cut any more.

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Made a double batch of these for Christmas and got rave reviews. Real fleur de sel is expensive but as others have said if you buy just a bit it goes a long way. It is IMPERATIVE that you have a candy thermometer! Don't waste your time and money trying to eyeball it, you will fail. I stopped at 246 degrees and the chew is perfect right out of the fridge. I too cut these smaller than suggested, and got twice the amount. At this size they are just perfect for a delicious three-bite treat.
The hardest part was figuring out how to wrap them! Parchment is too stiff. Ended up using wax paper which worked perfectly after I got it down pat. Used about a 5x7" piece of it for each caramel and gave each end one good turn of the wrist.