Fleur de sel (flower of salt) is a hand-harvested sea salt with distinctive flavor. Look for variations that have a pink or gray tone. You’d think that something with such a fancy-sounding name might be complicated to make, but in fact these sweet and savory bite-size treats are as easy to concoct as they are to devour. Still, if you want to let your friends believe these caramels are a feat of culinary magic, your secret’s safe with me. You will need a candy thermometer to monitor the temperature.
- 1 cup sugar
- 1 cup heavy cream
- ¼ cup light corn syrup
- 1 tablespoon unsalted butter
- ½ teaspoon fleur de sel plus more for topping
- 1 tablespoon pure vanilla extract
- Line an 8×8-inch baking pan with a piece of parchment paper long enough to hang over the edges.
- Combine sugar and cream in a saucepan. Bring to a boil over medium-high heat, stirring constantly to prevent burning. Add corn syrup and continue cooking until the mixture’s temperature reaches 230°F. Stir in butter. Continue cooking and stirring mixture until temperature reaches 245°F.
- Remove from heat; stir in fleur de sel and vanilla. Pour mixture into pan and let cool and harden, about 3 to 4 hours.
- Remove the caramel block from the pan and cut into squares using a sharp, well-oiled knife. Top with a few grains of fleur de sel. Stored in an airtight container in a cool, dry place, caramels will keep for up to 1 week.
Hungry for More?Buy the Taste of Tucson Cookbook!