Fleur de Sel Caramels


I finally got to knock something off of my bucket list! My fiancé and I have been wanting to make caramels for a while, especially after we used our candy thermometor to make some crunchy toffee this past winter.


For this month’s Secret Recipe Club, I had the delight of perusing Lynsey’s site, Lynsey Lou’s. I had several recipes I wanted to try out from this southern gal’s recipe index before I spotted the caramelsBlueberry  Lemon Cupcakes with Pomegranate Frosting, Cheez-it Crusted Chicken, Homemade Marshmallow CremeBrown Butter Caramel Cookies, and  Garam Masala Muffins.


These caramels, by way of Barefoot Contessa, really hit the spot. I am quite picky about the texture of my caramels and like them on the soft side, but not too runny so that they get all over your face. I would bring these to room temperature before eating, lest you crack a tooth! Next time I might try cooking them a little less so that sugar doesn’t harden up quite so much, as well as experimenting with some flavors.

If you’re feeling up for it, you can dip some of the caramels in chocolate. It was messy, but well worth it (hence the lack of photos).

Check out the other Secret Recipe Clubbers below, or head on over to Lynsey Lou’s.

Secret Recipe Club

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Fleur de Sel Caramels Recipe


By nicole Published: April 28, 2014

  • Yield: 16 caramels

From Ina Garten's Barefoot Contessa How Easy is That?



  1. Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
  2. In a deep saucepan, combine the water, sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
  3. In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
  4. When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful - it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
  5. When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with a long side, roll one piece of the caramel up tightly into an 8-inch-long log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment papers into 4 x 5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.


  1. SallyBR says:

    I am absolutely scared of making caramels, but caramels with fleur de sel is a favorite on my list!

    great job!

  2. What a beautiful choice this month!! Great photos! 🙂
    Rebekah @ Making Miracles recently posted..Secret Recipe Club: Oatmeal CookiesMy Profile

  3. That crunchy salt on those chewy caramels. I am in heaven.

  4. Yum these sound awesome!! And I love the pretty paper 🙂
    Jess @ Flying on Jess Fuel recently posted..SRC: Cinnamon Chip Granola BarsMy Profile

  5. These look wonderful..beautiful photos! Great choice this month 🙂

  6. Oh wow I would absolutely devour these!

  7. Melissa says:

    What a delicious treat! Your pictures are beautiful! Great pick this month 🙂
    Melissa recently posted..Surprise Carrot CakeMy Profile

  8. Sarah E says:

    Those are just so cute! My grandpa’s sister makes homemade caramels and they are seriously the best ever. I’ve never attempted to make my own, but I really need to! Happy belated reveal day!

  9. Oooh la la! These sound delightful! Glad you got to check them off your bucket list. I may need to add them to mine now!

  10. Oooh you have that Fleur de Sel. I brought some back from France about 10 years ago and have been rationing it ever since. =)
    Karen @ Karen’s Kitchen Stories recently posted..Pretzel CroissantsMy Profile

  11. I adore caramels, though I’ve never made them – you’ve got me really want to try. These look so good.
    Couscous & Consciousness recently posted..Bang Bang CauliflowerMy Profile

  12. Love caramels AND have the same little jar of fleur de sel!
    Mary Kay @ Homemade Cravings recently posted..Banana Waffles with Nutella Syrup {Secret Recipe Club}My Profile

  13. Oh salted caramels are so good – what a great pick!
    JJ – 84thand3rd recently posted..May Photo Challenge 2014 #eatfoodphotos: The Food Photo-A-Day!My Profile

  14. Tara says:

    These look great! Caramels are on my bucket list too, but haven’t gotten to them yet. Great pick!
    Tara recently posted..Fried Ice CreamMy Profile

  15. I find the hardest part about making caramels is cutting them! Either they are too soft, or I wait too long and they harden up. Love your photo styling, by the way.
    Dena @ohyoucook recently posted..Middle-Eastern-Style Burgers with Pomegranate Molasses – EasyMy Profile


  1. […] in April last year, I checked a big item off my to-do list and finally made my own caramels. I took these caramels one step further and chopped them into chip-sized pieces and added them to […]

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