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Fleur De Sel Caramels Recipe

Indulge in the exquisite taste of these Fleur De Sel Caramels, a recipe featured in Gourmet magazine (October 2004). These melt-in-your-mouth caramels offer a delightful balance of sweet and salty, with customizable options to elevate your experience. Add a sprinkle of extra fleur de sel for a surprising crunch, a splash of vanilla or dark rum for warmth, or indulge in a luxurious dark chocolate and fleur de sel coating. Perfect for gifting this holiday season! (Prep time: 20 minutes, Cook time: 165 minutes)

Prep Time 20 mins
Cook Time 165 mins
Calories 68.3 kcal
Protein 0g
Rating 5.0 (8 Reviews)
Fleur De Sel Caramels 28

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fleur De Sel Caramels

  • Heavy Cream
  • Unsalted Butter
  • 1/4 teaspoon fleur de sel (plus extra for sprinkling, optional)
  • 1 1/2 cups granulated sugar
  • Light Corn Syrup
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract (optional)
  • 2 tablespoons dark rum (optional)
  • Dark chocolate (optional, for dipping)

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How to Make Fleur De Sel Caramels

  1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
  2. In a small saucepan, combine 1 cup heavy cream, 1/2 cup (1 stick) unsalted butter, and 1/4 teaspoon fleur de sel. Bring to a boil over medium heat, then remove from heat and set aside.
  3. In a 3- to 4-quart heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Stir until sugar is completely dissolved.
  4. Cook over medium heat, without stirring but swirling the pan occasionally, until the mixture turns a light amber color (around 320°F/160°C on a candy thermometer).
  5. Carefully pour the cream mixture into the caramel. The mixture will bubble vigorously. Whisk constantly until the caramel reaches 248°F (120°C) on a candy thermometer (approximately 10-15 minutes).
  6. Immediately pour the caramel into the prepared baking pan and allow to cool completely for at least 2 hours, or preferably overnight.
  7. Once completely cooled, lift the caramel out of the pan using the parchment overhang. Use a sharp knife or pizza cutter to cut into 1-inch squares. For easier cutting, chill the caramels for 30 minutes before cutting.
  8. Wrap each caramel in a 4-inch square of wax paper, twisting the ends to seal. Optional: Dip in melted dark chocolate and sprinkle with extra fleur de sel.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

32g

Fat

11g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Low Protein Desserts Candy Dietary Low In Something 4 Hours Or Less