Sea Salt Caramels

Sea Salt Caramels

I think I may have mentioned before my absolute love of the combination of sweet and salty in food.  Salted caramels are one of the best integrations of the two flavors.  They make for a perfect single serving indulgence, the problem is stopping after one…

This recipe is adapted from Epicurious


1 cup heavy cream

5 tablespoons unsalted butter, cut into pieces

1 teaspoon fleur de sel, plus more for sprinkling

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 (about 305 degrees).

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 caramels with a little additional sea salt, and then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

Tips and Tricks:

Fleur de Sel can be purchased at most specialty grocery stores (such as Whole Foods)

Spray your knife blade with pan spray to aid in cutting the candy without it sticking.

The addition of corn syrup to any boiled sugar candy recipe is going to ensure you don’t run the risk of crystalizing the sugar (which will ruin the batch).

Foil will work just as well as parchment to line the pan, but do make sure either way you oil it well.

If you would like thicker caramels use a loaf pan instead of a 8 inch square pan.

You can buy candy box liners (and candy boxes for that matter) at most craft stores, they’re a little less of a pain to use than individually cutting and twisting parchment pieces to store the candy.

Store the caramels in the refrigerator to keep their shape, remove about 30 minutes before serving if possible.

Makes about 60 individual candies.

Read More Fleur de Sel Caramels


About waltzinginthekitchen

I am a chef by trade, a procrastinator by habit, and creative by nature (or perhaps nurture, but that's a different blog). I am a very structured, organized person which is a great thing in my profession, but I don't like it when things go differently than planned (which is not such a great thing in my profession). This blog is about my life, my passions, and learning to just go with the flow and waltz in the kitchen. It's a continual process. View all posts by waltzinginthekitchen

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