Try This at Home: How to Make Salted Caramels

Ina Garten shows us how to make the ultimate hostess gift for the holidays in Food Network Magazine: sweet-and-salty fleur de sel caramels.

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Photo By: Quentin Bacon ©Quentin Bacon

Fleur de Sel Caramels

Ina tells Food Network Magazine, "I serve these caramels with coffee after dinner or pack them in glassine bags with ribbons for hostess gifts."

Get the Recipe: Fleur de Sel Caramels

Prep the Pan

Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

Boil the Sugar

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, 1 1/2 cups sugar and 1/4 cup light corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir — just swirl the pan.

Tip

Watch carefully: The caramel will darken quickly!

Heat the Cream

In the meantime, in a small pot, bring 1 cup heavy cream, 5 tablespoons unsalted butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

Finish the Caramel

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently.

Finish the Caramel

Stir in 1/2 teaspoon vanilla with a wooden spoon and cook over medium-low heat.

Finish the Caramel

Cook for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Fill the Pan

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Remove and Cut the Caramel

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.

Roll It Up

Starting with a long side, roll the caramel up tightly into an 8-inch-long log.

Sprinkle

Sprinkle the log with fleur de sel.

Cut Into Pieces

Trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Wrap the Candies

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends.

Finished!

Store in the refrigerator and serve the caramels chilled.

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