Monday, February 01, 2010

fleur de sel caramels

I've wanted to make these for months, and a cold Sunday hangin' with Mom and Beverly was the perfect opportunity to finally do so.

Oh, and they're even better than they look.

Recipe from Gourmet, October 2004.


  • 1 cup heavy cream
  • 5 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon fleur de sel (add extra for garnish, if desired)
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water


Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, sprinkle with fleur de sel, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

yield: Makes about 40 candies


Beverly said...

So, so good. And they were fun and easy to make.

Will there be any left on Friday?

Shasta said...

Yum! Can't wait to try this!

Library Girl said...

I'm not the best with making things that require sugar to boil... are they really that easy?