Fleur de Sel Caramels

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My third year making these as gifts. If you're going to try it, invest in a good thermometer, REAL fleur de sel (you only need a tiny bit, so if you can find a spice shop selling it in bulk, that's the way to go and good quality dairy heavy cream. Good ingredients make all the difference and the temperature MUST be 248 - no more, no less. After ruining (and subsequently eating two batches, I've learned my lesson! Everyone is impressed and they are a hit every time.

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THESE ARE ABSOLUTELY DELICIOUS!! I made these today and not only were they easy and fun to make, but they are so impressive. This was my first time making caramel and they came out perfect. So much better than the stuff you get at the store. I actually made 32 caramels, I cut the square into 4 long strips and kind of folded each of the strips in half. They are so rich I don't know if I could handle bigger/thicker pieces. I salted half of the logs and left the others unsalted in case people like them better without the salt. I agree that the parchment paper is annoying. I ended up wrapping the salted ones and putting the unsalted ones in a tiny baggie with a twisty tie. I will make these again!

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I've made about 6 batches for friends and family and everyone LOVES them! Everyone begs me for the recipe or to make them more. Best caramel recipe out of the few others that I've tried. I've perfected the recipe and found that for me I need to take them off at 246 or else they are rock hard.

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Awesome! i've never made caramels before & don't have a candy thermometer but thanks to everyones' comments was able to use the water test ... i think the trick is to keep it at a low bowl until you reach the firm ball stage. i also used brown sugar & molasses b/c that's what i had on hand and it still was delicious ... also took some comment suggestions and rolled in nuts and dipped in dark melted chocolate - so there's lots you can do with the caramel base - really great recipe - thanks Ina!

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These were amazing and very easy to make! I've never made any type of candy before, and my first batch were slightly overdone (I left the sugar mixture on the stove just slightly too long, however the second batch was absolutely perfect. I brought the test batch in to work to get feedback and everyone asked me to make them AGAIN for our holiday work party tomorrow - yay!!

My only complaint is that wrapping them in the parchment paper was kind of annoying - I need to find an easier way, but with something that won't stick to the candy.

Great recipe overall!!!!! Everyone's getting caramel's for the holidays this year!!

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Best caramels ever!!!

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So easy and so amazingly good! I followed the recipe exactly and used a thermometer AND also tested in ice cold water for "hard ball stage." (Been testing caramel recipes and this one is the best! I like my carmels a little softer and was nervous about the reviews. . . but voila! Worked exactly (248 - 250 degrees. That Ina knows what she is doing with recipes. They are always yummy and always work!

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I've made five batches in two days! Learning quickly all about making caramel. My first batch was light and soft, subsequent batches harder and therefore I thought, too hard. BUT, those batches looked more like the pictures Ina has included here. The caramel is so good, and even though it's chewy at first, it melts down quickly once you start chewing. I used Maldon Sea Salt Flakes. I also tried dipping in bittersweet chocolate, adding the salt flakes on top. Both ways = delicious! Be sure to cook at the temperature it requests; going too fast doesn't produce the best result. Caramel takes time. Get a good thermometer (digital and pull that pan off the stove just as it hits 248! If you want softer caramel, stop at 244. The sugar will be one color for quite a while, then suddenly begin to turn golden and then brown! Watch closely! Good luck -- you'll impress with this recipe!

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I guess I am a little confused by the comments about the caramels being hard as rock. I experienced quite the opposite and, using a candy thermometer, I found that it took over 30 minutes for the caramel to reach the desired temp. They were delicious and of a perfect texture but I kept thinking that there must be a misprint in the timing. That said, I have not made candy without a thermometer for years. It takes the guesswork out of fudge and caramel making. Also, I use Trader Joe's pink Himalayan salt - amazing!

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I'm giving these caramels a 5 star because the flavor is fantastic, but I just made these caramels and followed the recipe to a "T". When I took them out of the fridge they were as hard as a hockey puck. What did I do wrong? The flavor is FANTASTIC once it melts in your mouth, but there is no way I can roll them or cut them! HELP!