Salted Caramels
My family and a couple friends are coming into town for the big birthday weekend so along with the pound cake I decided to make, I also made a few sweets. One of them are these are Fleur de Sel Caramels which are truly delicious.
The recipe I used is from Ina Garten here but it’s the same ingredient list as the one here on Epicurious but just with vanilla, which I left out anyway. Ina’s seemed to have better written directions on first glace so I went with it. I also made my caramels smaller so it made more than 16 pieces but still not an insane amount of them. You are directed to cut your sheet of caramel in half on the long end and then roll into a 12 inch log to cut into pieces. But I cut mine into four parts on the long end before rolling them since I didn’t want anyone choking on caramel. I’m already pushing it on the dental front, especially since a good friend that will be coming is a dentist, but I figure we’re in good company should something go awry. You’ll need a candy thermometer which I originally bought at Target. I have a paddle thermometer like this one and it works great, is accurate and easy to read.
Straight from the fridge the caramels crunch with the first few bites, then they just melt in your mouth. Oh sweet gravy, they are good. The sea salt I used is just McCormick’s new fancy pants French Grey Sea Salt which is riding the salt craze and is tasty and readily available at most grocery stores in the spice section. Then, I wrapped the caramels in parchment paper squares. Good for sending home with folks and for toting to a picnic. Love them. One final note, I have made other candies which were a nightmare to clean up (hard lollipops for my niece’s birthday were the worst) but the clean up on this was really easy by just soaking the pot in hot water afterwards which made me even happier. One more final thought, want to be even more devilish? How about dipping them in chocolate like these. I think that’s too over the top given all the other stuff I made but one piece sure sounds delicious.
Entry Filed under: food
8 Comments Add your own
1. jamieofalltrades | March 12th, 2009 at 7:02 pm
I will have to try these. I have some grey salt and i need to use it in something. thanks for sharing your experience.
2. Jen | March 12th, 2009 at 7:33 pm
Thanks for sharing this! I want to try these — especially after I discovered that no place in my neighborhood sells caramels, when I was in need of them.
3. lena | March 12th, 2009 at 9:40 pm
yuuummm. these looks so delicious.
do you think they would be good to send for a present in the mail? do you have to keep them in the refrigerator?
4. sarah | March 12th, 2009 at 9:58 pm
they would ship awesome, i’m sure! i had some that were room temperature and they were just straight to melt in the mouth with maybe 1-2 bites of chewiness beforehand.
5. lena | March 13th, 2009 at 7:04 am
thanks sarah!
my mom’s birthday is coming up and i think i’ll make a batch and send them with her present.
6. Marsha | March 13th, 2009 at 12:57 pm
Oh you naughty girl. LOL Caramels are my absolute favorite and I always avoid making them ’cause it makes too much and I also have lots of dental work. I will absolutely try this recipe. Then I can quit stopping in at the local candy store and stop feeling quilty walking out with nothing when they don’t have caramel.
7. Tiffany | March 13th, 2009 at 1:34 pm
Huh. That’s odd. I’ve made hard candy/lollipops plenty of times with no troubles cleaning things up. Just a soak in hot water cleans it right off. Just don’t get it on your finger!
8. tracy | July 24th, 2009 at 12:42 am
i just made these! they are delish! and you are sooo right about the cleanup. I was DREADING that gooey mess…then i went to look at the pot that had been soaking and it all disintegrated! props to Ina!
I'm curious about your two cents. You smart cookie!
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