Fleur De Sel Caramels
Indulge in the sweet and salty perfection of Fleur de Sel Caramels—a luxurious homemade treat that promises to impress. These soft, buttery caramels are crafted with a touch of fleur de sel, a delicate sea salt that enhances their rich caramelized flavor. Made with simple ingredients like granulated sugar, heavy cream, and pure vanilla extract, this recipe uses classic candy-making techniques to achieve a melt-in-your-mouth texture. The finishing sprinkle of fleur de sel not only elevates the taste but also adds a touch of elegance to each bite. Perfect for gifting or savoring as a decadent snack, these gourmet caramels are easy to prepare and yield 50 servings. With their balance of sweet and savory, Fleur de Sel Caramels are a must-try for caramel enthusiasts and anyone craving a refined confectionery experience.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 6 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Fleur de sel
- 1 teaspoon Fleur de sel (for garnish)
- 1 quarter cup Water
Instructions
Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving some overhang for easy removal later. Lightly grease the parchment paper with butter or cooking spray.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine, but avoid splashing sugar onto the sides of the pan.
Place the saucepan over medium-low heat and let the sugar dissolve completely without stirring. Once dissolved, increase the heat to medium-high.
Allow the mixture to cook undisturbed until it reaches a deep amber color. You can gently swirl the pan occasionally to ensure even caramelization.
Meanwhile, in a separate small saucepan, heat the heavy cream and unsalted butter over low heat until the butter is melted. Remove from heat and set aside.
When the sugar mixture reaches the desired color, carefully and slowly pour the warm cream mixture into the caramel. Be cautious as it may bubble vigorously.
Reduce the heat to medium-low and stir the mixture constantly with a heatproof spatula or wooden spoon until it reaches 245-250°F (118-121°C) on a candy thermometer. This is the firm ball stage.
Remove the saucepan from the heat and immediately stir in the pure vanilla extract and 1 teaspoon of fleur de sel.
Carefully pour the hot caramel into the prepared baking pan, spreading it evenly. Let it cool for about 5 minutes before sprinkling the top with the remaining fleur de sel for garnish.
Allow the caramels to cool completely at room temperature for about 2-3 hours, or until firm enough to cut.
Using the parchment overhang, lift the caramel slab out of the pan and place it on a cutting board. Use a sharp knife or a bench scraper to cut the slab into bite-sized pieces.
Wrap each caramel individually in wax paper or parchment paper squares. Store them in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 377.6 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
