Fleur De Sel Caramels

let the salivation begin

Did I mention to you that I am dieting? Yeah well I am. I made these the other night and my neighbor was like “Aren’t you on a diet? I can’t believe you made those.”

I really don’t know what came over me…. Jenny over at Frecklewonder posted a link to the recipe on Facebook and all of sudden I am putting HEAVY CREAM on my shopping list.

salted logs

Let me start off by saying that these are TOTALLY worth cheating on your diet for. I also want to tell you that I have been soooooooo good and I’ve only had one. Aren’t you proud?! There’s a bunch of them sitting in my fridge now and I am not doing it. I AM NOT DOING IT. I am actually in a zone right now and have lost all the baby weight and then some- so I am not gonna let that caramel be my gateway drug…God knows I could seriously do some damage.

prepping

Now that we’ve gotten that out of the way…..Let me just tell you that you should stash this recipe for the future when it’s the holidays and we all don’t give a crap because we are sooo smitten with baggy holiday sweaters & loose fitting clothes that we MUST MUST MUST make some caramel. Not only is it fun to do, but it’s a GREAT gift to give. I imagine wrapping them up all festive like….Maybe make them for Halloween? Hostess gift? A gift for your husband who had a rough day at work? A going away present for a friend? How about to celebrate the day your cat puked on your rug & your son had a blowout diaper that went up to his neck? (that would be today)

i wish i was a wee ant

anywho…the salty sweet combo will make your knees weak….and the butter- OH MY GOD. crushworthy.

It is an Ina recipe after all…

look at that action!!!

excitement!

Make sure you have a candy thermometer!!!!

let the magic begin

And some parchment paper- because they looks so pretty all wrapped up!

These ones are for Jenny!!!

wrapping up the loot

Btw- you can use other Salts. It’s best if they are thick crystals! That’s really the only requisite!

Sarah over at The Small Object made some awhile back! Look at how cute her loot was!

Fleur De Sel Caramels


(recipe Ina Garten)

-1 1/2 cup sugar
-1/4 cup light corn syrup
-1 cup heavy cream
-5 tablespoons unsalted butter (i really thought there would be more!)
-1 teaspoon fleur de sel, plus extra for sprinkling
-1/2 teaspoon pure vanilla extract

Directions:

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil (I sprayed it with PAM), allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel – it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

(I skipped the whole rolling it up thing. I just cut logs and made little rectangles! It produced well over 20 pieces! Also the ingredient list above was taken off the directions of her show. Apparently there is a discrepancy between the recipe on the Food Network site & the one she used for her show. The show one works and that’s what I followed. The End. Did I mention MAKE THESE?!)

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21 Comments

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  • Jessica
    July 23, 2009

    Ahhh! Too much yumminess in one blog post lol :)
    Now I must indulge in caramels hahaha.

  • July 24, 2009

    oh you are too good. when i said, give ‘em the shutterbean work-up, I HAD NO IDEA I’D BE GETTING SOME IN THE MAIL!!!!!!!!!!!! you are a love.

    and yes, i am here to say that they. are. incredible.

    XO

  • July 24, 2009

    o jeeeze lady.

  • maija
    July 24, 2009

    okay I now MUST own a candy thermometer. This is my favorite type of candy EVER to purchase, and it sounds fairly easy to make at home. Plus it would be an awesome little present. Must do. Maybe after the heat wave that is rolling towards Portland right now, though!

  • July 24, 2009

    ive always wanted to make these, looks awesome. good job!

  • July 24, 2009

    I’m going to a party tomorrow night, so you have perfect timing! Mine is currently sitting in the fridge cooling, because I made a supply run this morning after reading this…! And it was a good excuse to get a candy thermometer – I’ve been wanting one, but never quite got around to getting one.

    Thanks for the post!

  • kat
    July 26, 2009

    congrats on the diet! dieting is very hard so glad to hear you’re doing well!

    I saw this bag and thought of you and your blog:

    http://www.revolveclothing.com/DisplayProduct.jsp?product=ORLA-WY115&c=All+Sale+Items&n=s

  • July 27, 2009

    Caramels as gateway drugs…. I love it. And truth is I couldn’t have salted caramels in my fridge and not eat them, so kudos to you! Dare I suggest a little dark chocolate for coating them? : )

  • July 27, 2009

    hope it works for you all! a candy thermometer is a dangerous thing to have…it means you are one step closer to having candy!

    kat- TOTALLY! i looooove the pears.

    Becky- I am TOTALLY gonna do a dark chocolate layer sometime soon. ;)

  • erin e woot
    July 28, 2009

    Can we do a vegan version? Just kidding. They might be worth a small cheat- the salt!!!
    Prettie, I am so proud of you for your weight loss (yer my inspiration!) and also for your great willpower. These caramels would be my demise. Go Bean!!!

  • July 29, 2009

    I would have to say heavy cream on a grocery list any week, is good for a diet. I think dark chocolate would be the best addition too.

  • September 26, 2011

    Just bought my fleur de sel. Cant wait to make these!

  • Reena
    December 13, 2011

    How do you avoid the burning on the bottom of the pot?

    • December 13, 2011

      If you keep it at a constant steady temperature, it shouldn’t be a problem!

  • May 4, 2014

    Haha! Loled out loud at your comment about the cat vomming on the rug. Yummm, these look so, so, delicious! I have to do it!

    • Tracy
      May 4, 2014

      Wow! I totally forgot I said that. Hilarious!

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