Fleur de Sel Caramels

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People Loved these...I ruined the first batch by not letting the sugar mixture brown enough but once I followed directions WOW what a difference. These are fantastic gifts. Wrap em'up and you are good to go!! Followed recipe exactly.

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Ina has done it again! This recipe is great. I too used sea salt and cut into 32 pieces. Mine did not come out too hard. Every step worked great and the photos were helpful in the beginning. They were a big favorite with the holiday treats.

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My caramels also came out very hard, though admittedly, I am fairly inexperienced at candy-making. Once they came to room temperature they were much softer and the flavor is wonderful, especially paired with the salt (I too used kosher salt. I will definitely make them again and watch the thermometer closer. I also cut into 32 pieces.

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These caramels are fabulous! I was a little surprised by some of the other reviews. Mine reached 248 degrees in about 5 minutes. And even after being in the frige overnight, they are very soft and sticky. I was able to roll and wrap them. I thought 16 pieces made each piece look too big, so I did 32 pieces. However, after tasting them, I find that you need to eat at least two ;-!

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I made this for our holiday party and EVERYONE raved about them.

Reason the rating's not 5 stars: the mass came out VERY hard, almost like hard candy, and even after letting them sit at room temperature they were very hard to cut and were very stiff. Perhaps I need to cook them just a *little* less than indicated would give me the softer consistency I expected. The flavor though - awesome!

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These came out really great! It was fun to make too! My first caramel making experience and the directions were well written.

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Wow. I've never made caramels before, but decided to give it a go for some Christmas gift baskets. These were a definite success!! I didn't have Fleur de Sel (or anywhere I could buy it in my rural area, so I used sea salt. These caramels turned out smooth, silky, sweet and salty. I'll definitely make them again!

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I havent made these yet but I know they will be good because I know how to make caramel BUT I did pull the other , the wrong, recipe first and I always just assume they are going to be correct but then I looked at the measurements and realized something was not right. If I didn't know what the approx measurements were to make caramel I would have used the wrong recipe and been very upset. I wish Foodnetwork would post these recipes as the chefs make them!!

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There are 2 recipes from Ina for these and they are completely different. Luckily I found this one first. Mine turned out fantastic. I did have to boil the second time for almost 20 minutes before the candy thermometer was even close to 248. At about 240, I did the water test and it was definately a firm ball. I live about 4200 feet so that could be why mine took so long. After they cooled, I tried to roll them, the caramel cracked. I let the caramel come to room temperature and they rolled easily. I was afraid they would be too hard, but they are perfect! Firm to touch but melt in your mouth creaminess. I only had Kosher Salt so I used a little of that. I can't wait to make more.

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These are truly caramels to die for! I used Vanilla Bean Sea Salt that I found at a specialty store and you literally cannot leave them alone. I plan on giving these for most of my christmas gifts. The other recipe on the website is not correct, calling for less sugar and more cream. this is the right recipe and it cooks up perfectly!