This rich and buttery Fleur De Sel Caramel recipe from Ina Garten creates smooth, melt-in-your-mouth caramels with the perfect balance of sweet and salty. Made with simple pantry ingredients, these homemade caramels are easy to make and perfect for gifting or indulging. A sprinkle of fleur de sel adds a gourmet touch to every bite!
Recipe Ingredients:
- Vegetable oil
- 1½ c sugar
- ¼ c light corn syrup
- 1 c heavy cream
- 5 tbsp unsalted butter
- 1 tsp fine fleur de sel, plus extra for sprinkling
- ½ tsp pure vanilla extract
How To Make Fleur De Sel Caramels?
- Prepare the pan: Line an 8-inch (20cm) square baking pan with parchment paper, letting it hang over two sides. Lightly brush with vegetable oil.
- Heat the sugar mixture: In a deep saucepan (6 inches / 15cm wide, 4.5 inches / 11cm deep), combine ¼ cup (60ml) water, sugar, and corn syrup. Bring to a boil over medium-high heat and cook until the mixture turns golden brown. Do not stir—swirl the pan occasionally. Watch carefully to avoid burning.
- Warm the cream mixture: In a separate small pot, heat cream, butter, and 1 tsp fleur de sel over medium heat until simmering. Turn off the heat and set aside.
- Combine the mixtures: When the sugar mixture reaches a golden color, turn off the heat and slowly pour in the cream mixture (it will bubble up). Stir in vanilla extract and cook over medium-low heat for about 10 minutes, until the caramel reaches 248°F (120°C) on a candy thermometer (firm ball stage).
- Set and cool: Carefully pour the hot caramel into the prepared pan. Refrigerate for a few hours until firm.
- Shape and cut: Remove the caramel sheet from the pan and place it on a cutting board. Cut in half, then roll each piece into an 8-inch (20cm) log. Sprinkle with fleur de sel, trim the edges, and cut each log into 8 pieces.
- Wrap and store: Cut parchment or glassine paper into 4×5-inch (10×12.5cm) pieces and wrap each caramel, twisting the ends. Store in the refrigerator and serve chilled.
Recipe Tips:
- Swirl, don’t stir! Stirring the sugar can cause crystallization, leading to a grainy caramel. Just swirl the pan gently.
- Watch the color closely. The sugar can go from golden to burnt in seconds—remove it from the heat as soon as it turns amber.
- Use a candy thermometer. Caramel is all about precision—248°F (120°C) ensures the perfect chewy texture.
- Don’t rush cooling. Let the caramel fully set in the fridge before cutting to get clean, neat pieces.
- Wrap properly. Wrapping in parchment prevents sticking and keeps the caramels fresh for longer.
How To Store Leftovers?
- Refrigerate: Let the caramels cool completely at room temperature before transferring them to an airtight container. Store them in the fridge for up to 2 weeks.
- Freeze: Caramels freeze well! Wrap them individually in parchment paper, place them in an airtight container, and freeze for up to 3 months. To serve, thaw at room temperature for 15-20 minutes before eating.
Nutrition Facts
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 80mg
- Potassium: 25mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0g
- Sugars: 15g
- Protein: 0.5g
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Ina Garten Fleur De Sel Caramels
Description
This rich and buttery Fleur De Sel Caramel recipe from Ina Garten creates smooth, melt-in-your-mouth caramels with the perfect balance of sweet and salty. Made with simple pantry ingredients, these homemade caramels are easy to make and perfect for gifting or indulging. A sprinkle of fleur de sel adds a gourmet touch to every bite!
Ingredients
Instructions
- Prepare the pan: Line an 8-inch (20cm) square baking pan with parchment paper, letting it hang over two sides. Lightly brush with vegetable oil.
- Heat the sugar mixture: In a deep saucepan (6 inches / 15cm wide, 4.5 inches / 11cm deep), combine ¼ cup (60ml) water, sugar, and corn syrup. Bring to a boil over medium-high heat and cook until the mixture turns golden brown. Do not stir—swirl the pan occasionally. Watch carefully to avoid burning.
- Warm the cream mixture: In a separate small pot, heat cream, butter, and 1 tsp fleur de sel over medium heat until simmering. Turn off the heat and set aside.
- Combine the mixtures: When the sugar mixture reaches a golden color, turn off the heat and slowly pour in the cream mixture (it will bubble up). Stir in vanilla extract and cook over medium-low heat for about 10 minutes, until the caramel reaches 248°F (120°C) on a candy thermometer (firm ball stage).
- Set and cool: Carefully pour the hot caramel into the prepared pan. Refrigerate for a few hours until firm.
- Shape and cut: Remove the caramel sheet from the pan and place it on a cutting board. Cut in half, then roll each piece into an 8-inch (20cm) log. Sprinkle with fleur de sel, trim the edges, and cut each log into 8 pieces.
- Wrap and store: Cut parchment or glassine paper into 4×5-inch (10×12.5cm) pieces and wrap each caramel, twisting the ends. Store in the refrigerator and serve chilled.
Notes
- Swirl, don’t stir! Stirring the sugar can cause crystallization, leading to a grainy caramel. Just swirl the pan gently.
- Watch the color closely. The sugar can go from golden to burnt in seconds—remove it from the heat as soon as it turns amber.
- Use a candy thermometer. Caramel is all about precision—248°F (120°C) ensures the perfect chewy texture.
- Don’t rush cooling. Let the caramel fully set in the fridge before cutting to get clean, neat pieces.
- Wrap properly. Wrapping in parchment prevents sticking and keeps the caramels fresh for longer.
Ina Garten Fleur De Sel Caramels