Fleur de Sel Caramels

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Wonderful! Really quite easy, and delicious. I have also used this as a topping for homemade marshmallows which I then top with chocolate, to make my own "scotch mallows." Very good.

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I made them last year as party favors for a Valentine's Dinner party, I used everyday wax paper to wrap them, and they turned out very cute! I'm about to use the recipe for caramel apples, alhough I think I'll skip sprinkling the apples with salt.

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Fabulous taste! I have made caramels before and these taste just like the expensive ones I buy at a local candy shoppe. I used a digital thermometer so I know I got the mixture hot enough; but next time I will heat to a higher temp. I don't like them refrigerated but would prefer them a little harder.

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OMG are these delish. And so easy to make. I haven't made a lot of candy like thsi before and I followed the instructions exactly. They are fabu.

Thanks for another great recipe Ina. I've never been dissapointed with anything you make.

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Absolutely delicious! Like others, I also just use coarse sea salt. The caramels just melt in your mouth. I was quite glad I used a candy thermometer because it didn't take nearly as long for the caramel to reach the right temperature as the recipe suggests. Definitely on my list of annual Christmas goodies!

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Easy and delicious!! I have never had a caramel that tasted this good. I had to go on the internet to get the salt, but it was worth waiting for. Use a good candy thermometer and quality cream. Next time I think I'll dip them in chocolate.

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I was making caramel tonight with my daughter for my husband and during the process everything was going splendid--until the final step. We took it out of the fridge and when we handled it, melted butter was oozing out of the loaf. Can anyone explain what happened or what we did wrong? It tasted great though!
(Oh and so nobody makes this same mistake: DON'T REPLACE PARCHMENT PAPER FOR WAX PAPER. the hot sugar melts the wax paper and it is very hard to get off!

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This recipe is perfect. If you have an accurate thermometer, they will come out a wonderful soft chewy texture. The only thing I don't like about the recipe is rolling up the caramels into a log. I prefer to just cut them into squares. They are wonderful just like that or dipped into tempered bittersweet chocolate and then sprinkled with extra salt. Thank you, Ina! <3

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Awesome! Easy recipe,I put the salt in the caramel as it cooked and also added whole almonds on top after pouring caramel in the pan. Left it out on the counter until cool then refrigerate until set. Cut into pieces and dipped the bottom in Bittersweet chocolate! Better than See's!!! Thanks Ina!

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Excellent results! My husband is a caramel fanatic and he loves them! The key is good cream and good salt w a heavy pan and accurate thermometer. We love them w melted giardelli Bittersweet chocolate and a sprinkle of extra salt then refrigerated. Rich and delicious!