This sea salt caramel recipe is the ultimate indulgence. Fleur de sel salt creates an amazing depth of flavor beyond regular caramel, making these candies ridiculously addicting. Makes about 4 dozen wrapped candies.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Stephanie Stiavetti
2cupswhipping creamseparated into two 1 cup portions
1/4teaspoonfleur de sel
1/3cupbuttercut into 3/4″ slices
2teaspoonsfleur de selseparated into two 1 teaspoon portions
Line an 8- or 9-inch square pan with parchment.
In a large, heavy bottomed saucepan combine sugar, 1 cup of cream, 1/4 teaspoon fleur de sel, and corn syrup. Bring to a boil over medium heat, making sure to stir the mixture constantly. Slowly add the remaining cream, making sure the caramel keeps boiling. Reduce heat to low and cook for five minutes, stirring constantly.
Stir in butter, one slice at a time, making sure it keeps bubbling. Stir in first half of fleur de sel. Keep at a low boil, stirring constantly, until a candy thermometer registers 250°F (121°C)F (firm ball stage), which should take about 20-30 minutes. If you stop stirring your caramel will bubble up and burn.
Once the correct temperature has been reached, remove from heat and stir in vanilla. Be careful, it will splatter and make a lot of noise. Stir in remaining fleur de sel.
Pour into parchment lined pan and set on an even surface to cool. After about half an hour, score the top of the caramel to mark where you’ll slice it. Once it’s fully cooled two or three hours later, cut into squares and wrap.