Fleur de Sel Caramels
These caramels are smooth, creamy and incredibly decadent. If you have never used a finishing salt, you’ll be surprised at the depth of flavor it can add. Don’t let the thought of making candy intimidate you, these caramels are easy to make and the step-by-step instructions will guide you through the entire process. If you are new to candy making, be sure to use a candy thermometer; even many experienced candy makers prefer to rely on a candy thermometer. After you become more familiar with the various stages of candy making, you might choose to forego the candy thermometer. There are other methods that can be used to test the candy, but a good thermometer is definitely the easiest and most accurate way to know what stage your candy has reached.
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Pieces
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- 1 cup heavy cream
- 5 Tbsp unsalted butter, cut into small pieces
- 1-1/2 tsp finishing salt (fleur de sel, pink Himalayan, etc.), separated
- 1-1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/2 tsp pure vanilla extract
Ingredients
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- Line the bottom of an 8″ x 8″ square baking pan with parchment paper or nonstick foil. If using parchment, rub lightly with a little oil so that the paper doesn’t stick to the caramels. The paper should not be oily, just enough to keep the caramels from sticking.
- In a small saucepan, bring the cream, butter, and 3/4 tsp. salt to a boil. Remove from heat and set aside.
- In a heavy, 3 to 4 quart saucepan, combine the sugar, corn syrup, and water. Bring to a boil, stirring occasionally with a wooden or metal spoon. Once the sugar has dissolved, stop stirring. Continue boiling until the mixture turns a light golden color; gently swirl the pan to keep the caramel syrup cooking evenly.
- Slowly add the cream mixture and stir gently. The mixture will bubble up so be very careful. Continue simmering, stirring frequently, until the mixture reaches 250° F (firm ball) on a candy thermometer; approximately 10 minutes.
- Remove from heat. Stir in vanilla. Pour into prepared pan and let cool on rack for about an hour.
- Remove caramel slab from pan and peel off foil or parchment. Cut the caramel into 1″ squares. Cut parchment or waxed paper into 4″ squares. Wrap each caramel, twisting ends to close.
Fleur de sel is a natural sea salt that occurs under ideal conditions. However, it’s much, much more than just another sea salt. Foodies and renowned chefs swear by fleur de sel. This finishing salt is common in fancy restaurants as well as in many cookbooks throughout the world. It brings a unique flavor to many dishes, including vegetables, desserts, and these delicious Fleur de Sel Caramels.
Many cooks believe that fleur de sel is one of those small, yet indispensable touches, such as fresh herbs or a quality olive oil, that can transform an ordinary meal or dessert into a true culinary experience. There’s a reason why it’s considered the caviar of salt.
Allow plenty of time for this recipe. The cook times are longer than listed, and it takes a while to let the caramels cool, cut parchment paper into squares, and wrap the caramels.