Fleur de Sel Caramels Recipe | My Baking Addiction (2024)

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By Jamie

on Jan 10, 2011, Updated Jun 25, 2015

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This week is full of caramel deliciousness. I have three different recipes that will stand on their own or combine into one amazing confectionery creation. First on the agenda are simple Fleur de Sel Caramels that will make you weak in the knees.

Although I thoroughly enjoy consuming candy, I can’t make the stuff to save my life. Trust me; I have tried…numerous times. I always end up blaming the thermometer…because it couldn’t possibly me, right? Well numerous specialty thermometers later, candy is still not my forte.

However, when I saw this salted caramels recipe on Annie’s Eats back in December, I thought they appeared simple enough for someone with zero candy making skills like myself. Well, I was right, these buttery caramels are rich, smooth, and insanely tasty. Be careful…these are so incredibly addictive that I’m betting you could easily eat yourself into a caramel coma.

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Vanilla Bean Caramels with Fleur de Sel

Yield: 64 caramels

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Ingredients:

1 cup heavy cream
5 tbsp. unsalted butter
½ tsp. vanilla extract
1 vanilla bean pod, split lengthwise and scraped
1¼ tsp. fleur de sel, plus more for sprinkling
1½ cups sugar
¼ cup light corn syrup
¼ cup water

Directions:

1. Line the bottom and sides of an 8-inch square baking dish with parchment paper. Lightly butter the parchment.

2. In a small saucepan, combine the cream, butter, vanilla extract, vanilla bean seeds, pods, and fleur de sel. Heat over medium-high heat and bring to a boil. Remove from the heat and set aside.

3. In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat, stirring occasionally until the sugar is dissolved. Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.

4. Remove the vanilla bean pods from the cream mixture and carefully stir the cream mixture into the caramel – the mixture will bubble up, so pour slowly and stir constantly. Continue simmering the mixture until it registers 248˚ F on a candy thermometer. Immediately remove from the heat and pour into the prepared pan. Let cool for 30 minutes, then sprinkle lightly with additional fleur de sel. Continue to let sit until completely set and cooled. Cut into 1-inch pieces (a buttered pizza cutter works well). Wrap the individual caramels in small pieces of wax paper, about 4-inch squares.

Notes:

- I stored my caramels in the refrigerator. Leaving them out at room temp made them a little more pliable than I wanted them to be.

- From: Annie’s Eats

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54 Comments

  1. This was my very first attempt at making candy of any kind and it was so simple. My family couldn’t believe that I made this from scratch. Thanx for a wonderful recipe that I will be making for Christmas presents this year. And also again for the family, they can’t get enough!!!!!

    Reply

    1. I’m so glad to hear that, Valerie!

  2. I absolutely love your recipe for this Salted Caramel!!! But I am rather ignorant when it comes to some of the ingredients in some of these recipes. And this ones got me going, ” FLEUR-DE- SEL ” huh??? Does this mean you throw a little French man in the mix?? HAHAHA. So really, where in the grocery store do I find one of these? Could someone be so kind as to help me with this???
    PLEASE????? THANK YOU SO MUCH!!!!

    Sincerely Lost,
    Marilyn K. Jason

    P.S. You have some wonderful recipes here, I can’t wait to try a few!!!

    Reply

    1. Hi, Marilyn! You made me smile! Fleur de sel is a hand harvested salt from France. Check at Whole Foods and Williams Sonoma; they should have it. Let me know how it goes! I hope you have a great day!

  3. Do you know how long these are good for? I’m making some goodies to send over to the UK and shipping is about 10 days. Will they be good that long?

    Reply

    1. Anna-
      These caramels should be fine during shipping and still be plenty fresh. I hope this helps.

      -Jamie

  4. Hi,
    Can i use this recipe for caramel buttercream ?
    Thank you

    Reply

  5. I’m hosting a brunch at a fancy restaurant for my girlfriends this weekend. I made these to put in their thank you for coming goodie bags. Smells amazing and I know they’re going to taste the same. The caramel is cooling as I type!

    Reply

  6. Hi. I am new to this site, but love the sound of the caramels. I have been hunting for a recipe that you can bake with to make a firm yet gooey caramel, like you would get in a chocolate bar. Would this work or do you have another recipe or adjustment.

    I think this is going to be one of my new best sites for visiting!!

    Reply

    1. Heather-
      You can definitely dip these in chocolate. They are semi-firm meaning you wouldn’t want them to sit in a warm area. I like to keep them in the refrigerator until just before serving. I hope this helps.
      -Jamie

Fleur de Sel Caramels Recipe | My Baking Addiction (2024)

FAQs

What is in the middle of caramel cream? ›

Goetze's Caramel Creams®, aka “Bulls-Eyes®,” are made of chewy caramel with a cream center. They were introduced into market in 1918 by R. Melvin Goetze Sr., when Goetze's Candy was still the Baltimore Chewing Gum Company.

What is caramel made of? ›

The main ingredient in caramel is sugar. However, depending on the recipe you use, you may have to incorporate butter, heavy cream, water, or corn syrup as additional ingredients. High-quality, real caramel is always made with three basic ingredients and those are sugar, heavy cream, and butter.

What temperature does sugar caramelize at? ›

To achieve caramelization—and flavor—we first have to cook the sugar to a temperature of at least 320°F (160°C). This is best accomplished by cooking the sugar in a pot over medium to medium-high heat and adding either some corn or glucose syrup to your sugar or adding up to 20% of the weight of the sugar in water.

What is a substitute for heavy cream in caramel? ›

Milk and Butter

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

What is Baker's caramel? ›

Baker's caramel is burnt sugar — specifically sugar that has been slowly simmered until it looks like the bottom of a coffee pot left on the heat too long. It is used to colour spirits, wines, baked goods such as Dark Rye, Pumpernickel Bread, gravies, etc. For commercial use, baker's caramel is sold in large drums.

Is butterscotch the same as caramel? ›

Similar to caramel, butterscotch is made by heating sugar. The main difference between the two is that butterscotch uses brown sugar instead of white. The ingredients are also combined in a slightly different order for butterscotch: your start out by melting butter with brown sugar.

What are the two types of caramel? ›

Dry caramel uses just sugar, while wet caramel features water in the manufacturing process. To make caramel, you'll need to heat the sugar to around 170 degrees Celsius. This temperature is the point at which its molecules break down and form new compounds.

What is the difference between a caramel and a caramel? ›

Generally, “caramel” is defined as a chewy, light-brown candy made from butter, sugar, and milk or cream. For example: I love eating caramels because they are soft and chewy. In contrast, “Carmel,” is used as a proper noun, and it is a popular beach town in California, known as Carmel-by-the-Sea.

Why are my homemade caramels hard? ›

This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.

Should you stir sugar when making caramel? ›

Swirl, don't stir: While slow, deliberate stirring will help the sugar dissolve evenly, you want to stop stirring once it has fully melted.

Why won't my sugar caramelize? ›

Why is my sugar not caramelizing? If you don't add enough water, the sugar molecules will crystallize and become unstable when you turn off the heat. To fix this, add extra warm water to your pan and redissolve the sugar until it caramelizes.

What does creme caramel contain? ›

Ingredients. Whole milk, cream (milk) 12.9%, caramel (sugar, water, maize and tapioca starch) 11% whole egg, 9.8% sugar, egg yolk 7.1%.

What is caramel topping made of? ›

Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.

Are Caramel Creams and cow tails the same? ›

Cow Tales® were launched in 1984 as a stick-shaped, chewy caramel filled with cream - an elongated version of our Caramel Creams® candy. Try our "original" Caramel and Caramel Brownie Cow Tales® year-round, and our seasonal Strawberry Smoothie and Caramel Apple flavors.

What is caramel glaze made of? ›

It is buttery and perfectly sweetened with brown sugar. A pinch of salt boosts the flavor, while heavy cream adds to its luscious texture. The brown sugar is dissolved into and caramelized in melted butter. You'll then add salt and cream, boil it for a few minutes, and remove it from the heat.

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