Fleur de Sel Salted Caramels

I am a sucker for caramel in all forms; perfect little squares wrapped in wax paper, as ribbons streaming through ice cream, layered between marshmallows and chocolate - I love it all! Homemade versions are not only the best, but very easy. You definitely have to be very careful and work quick (it burns easily), but it worth the (minimal) effort.

In fact, you probably have most of the ingredients for caramel in your fridge and pantry right now. At our house, it's rare that we have heavy whipping cream on hand, so I took advantage of the bit that was left from a dinner recipe last week to whip up a quick batch. Also, make sure you have a candy thermometer since precise temperature is key when making candy! 


These pictures of the hot liquid just after being poured almost look like some sort of scene from space. 

Just before being salted

Just after the salting

Getting sliced into squares

A wrapped pile

I'm taking bets on how long they will last before they are devoured - I give it 3 days. I already caved multiple times today...

Fleur de Sel Salted Caramels

(adapted from America's Test Kitchen)

1 tsp. vanilla
1 cup heavy cream
5 tablespoons unsalted butter, cut into ¼-inch chunks
1½ teaspoons fleur de sel
1⅓ cups sugar
¼ cup light corn syrup
¼ cup water

1. Combine vanilla, heavy cream, butter, and 1 teaspoon fleur de sel in small saucepan over medium heat. Bring to a simmer over medium heat and set aside.

2. Line a 8-inch square baking pan with aluminum foil coated with vegetable oil spray; set aside.

3. Combine sugar, corn syrup, and water in large saucepan over high heat. Bring to boil, frequently swirling pan (do not stir!). (note: If sugar splatters on the sides of the pot and begins to crystalize, you can use a pastry brush dipped in water to brush the sides). Cook until the mixture mixture is amber colored and registers 350 degrees on candy thermometer (watch it closely, mine turned amber around 340). 

4. Remove from heat and slowly and carefully stir in cream mixture (mixture will foam up). Return mixture to stovetop, reduce heat to medium-high, and cook, stirring frequently, until caramel reaches 248 degrees on candy thermometer, 3 to 5 minutes.

3. Carefully transfer caramel to prepared baking pan. Using rubber spatula, smooth surface of caramel, and then let cool for 10 minutes. Sprinkle with remaining ½ teaspoon salt, and then let cool to room temperature, about 2 hours. Cut caramel into ¾-inch pieces and individually wrap pieces in wax paper squares, twisting ends of paper to close.