Soft Salted Fleur de Sel Caramels Recipe

tasty fleur de sel caramels recipe
Salted Caramel

I love caramel and especially salted caramels. I could eat it all the time. But, it’s one of those candies that scares to me to prepare! I always worry that I’ll under cook the sugar or over cook the sugar. So, I finally decided to try this fleur de sel caramels recipe and make them at home.

The salted caramel cream butter, for me is the original taste of Brittany in its pure state! It is a perfect match to pancakes and of course you can add it to lots of other delicacies.
Last year I made: Fleur de sel Caramels

For this year I decided to offer gourmet baskets for Christmas and I love the idea!

It’s a very personal gift to give something done with your own hands. Moreover, I am surrounded only by kids, so this is the perfect gift for them! 🙂

In my basket there will be crunchy Almond, spice buns with candied orange peel (certainly candied citrus peel, and why not chocolate covered for more sweetness) and yummy soft caramels! Its like normal caramels, but with fleur de sel!

 

For this recipe you will need a probe thermometer!

Until now I had quite simple thermometer, which did its job very well, I have nothing to complain about it, except that I ended up melting it (oups) on the corner of the pot when making my caramels!
So I chose to replace it with one that can resist heat and is able to spend several hours in the oven, since it is possible to plant the probe in a piece of meat to monitor its cooking progress.

Another great feature that I really like is its alarm, yes it has an alarm! Which is great news for me, as I no longer have to stare on the displayed temperature. The thermometer just warns me when my caramel or chocolate has reached the temperature that I have chosen!

What butter to use to make salted fleur de sel caramels?

You’re going to tell me that the answer is in the question.., but yes and no.

I advise you to either use semi-salted butter with sea salt crystals, or to use soft butter and fleur de sel instead (which I have chosen to do here).
Don’t just use normal salted butter or sweet butter with table salt added. The result will not be what you are looking for at all.

The reason is that if you do this the fine table salt will dissolve in your caramels and will make it salty, but this is not what we want, right: we want the crystals of fleur de sel that remain whole and gracefully crack under your teeth!

Storage of your salted caramels

You can keep your caramels for up to 2 to 3 weeks in a cool place, making sure to place a piece of cooking paper between “two floors” (if you stack them) to prevent them from sticking together.

You can also keep them in the freezer for several months.

Soft salted Caramels recipe

Earlier this year I tried the caramel recipe from Inspired Taste Who posted great step by step pictures. Which eased my angst quite a bit.

They got it from David Lebovitz originally.
It turned out perfect!

Salted Caramels recipe

Number of portions: 30
Prep: 10 min
Cook time: 30 min
Gluten-free

Ingredients :

  • 250 g sugar
  • 1 teaspoon of glucose syrup (or honey)
  • 2 tbsp water
  • 10 cl heavy cream
  • 60 g sweet butter
  • 1/2 cup vanilla beans
  • 1 pinch of fleur de sel

Essential equipment :

Preparation of the fleur de sel caramels recipe

Butter or spray with oil  a mould of about 16 to 20 cm in diameter and cover it with cooking paper (the butter / oil allows the cooking paper to stay in place) .

Caramelization of the sugar

In a saucepan, pour the sugar, glucose syrup or honey and water.
Dip your probe thermometer in the pan and turn the heat on (soft-medium) by constantly mixing well at the start until the sugar is melted.

Once the sugar has melted, let it caramelize without touching it (redist your desire to turn it off) and wait until the caramel has taken on a nice golden color and reaches 150°C. Remove from the heat and add the cream, stirring constantly (the mixture will start to boil, so watch out for splashes and possible burns).

Put the pan back on the heat (medium-strong) without stopping the stirring, until the caramel temp rises to 120°C. Now Add the butter, stir well, then the fleur de sel and the vanilla, stir well again.

Remove from the heat, then pour the caramel on the parchment paper in your dish.

Final steps

Sprinkle fleur de sel (I love it that way! If you want you can skip this step) and let cool at room temperature 2 to 3 hours, before removing the parchment paper from the dish and cutting your caramels into small squares for example.

* Use a neutral (tasteless) oil such as grape seed oil

What wrapping to use for my soft fleur de sel caramels?

What I use is  a “paper” for confectionery packaging.
You can of course also use cooking paper (” parchment paper “), which is easier to find, and will give a nice “authentic” look to your caramels (especially if you pick the brown cooking paper).

In any case, be careful not to use just paper packaging for food, as some materials may release toxic particles that are potentially dangerous for your health.

 

Enjoy!

Soft Salted Carameles Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 250 g sugar
  • 1 teaspoon of glucose syrup (or honey)
  • 2 tbsp water
  • 10 cl heavy cream
  • 60 g sweet butter
  • ½ cup vanilla beans
  • 1 pinch of fleur de sel
Instructions
  1. Butter or spray with oil a mould of about 16 to 20 cm in diameter and cover it with cooking paper (the butter / oil allows the cooking paper to stay in place) .
  2. Caramelization of the sugar
  3. In a saucepan, pour the sugar, glucose syrup or honey and water.
  4. Dip your probe thermometer in the pan and turn the heat on (soft-medium) by constantly mixing well at the start until the sugar is melted.
  5. Once the sugar has melted, let it caramelize without touching it (redist your desire to turn it off) and wait until the caramel has taken on a nice golden color and reaches 150°C. Remove from the heat and add the cream, stirring constantly (the mixture will start to boil, so watch out for splashes and possible burns).
  6. Put the pan back on the heat (medium-strong) without stopping the stirring, until the caramel temp rises to 120°C. Now Add the butter, stir well, then the fleur de sel and the vanilla, stir well again.
  7. Remove from the heat, then pour the caramel on the parchment paper in your dish.
  8. Final steps
  9. Sprinkle fleur de sel (I love it that way! If you want you can skip this step) and let cool at room temperature 2 to 3 hours, before removing the parchment paper from the dish and cutting your caramels into small squares for example.

fleur de sel caramels

Cook, enjoy… then if you wish, share / leave (below) your opinion on this recipe.

 

Sharing is caring!

paleoteam

paleoteam

Read Previous

Yummy Fleur de Sel Caramels

Read Next

Lemon Meringue Tart with Coconut Frangipane

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
shares