Vanilla Fleur de Sel Caramels

by FoodBabbles on May 3, 2012

I am on SUCH a salted caramel kick! It all started with the discovery of these incredible salted honey caramels that I got in a recent Foodzie box. Then Mike stumbled across Haagen-Dazs Salted Caramel Truffle ice cream… Oh. My. Goodness! From there this addiction has just been spiraling completely out of control. With that being said, the next logical step clearly must be that I need to make my own. This could be dangerous…

Being able to have homemade salted caramels at my beck and call any time I want? These caramels only took about 20 minutes to make. Although, they take about 2 excruciating hours to cool and set but none the less… Very dangerous.  Sweet combines with salty fleur de sel and the mellowness of vanilla. If you love traditional caramels, you’ll love this next level of perfection.

*Are you a fan of salty and sweet together? Or not so much?

Enjoy!

~K

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Print This Recipe Print This Recipe
Vanilla Fleur de Sel Caramels Adapted from Gourmet

1 cup heavy cream

5 tablespoons unsalted butter, cut into pieces

1 vanilla bean, split and seeds scraped

1 teaspoon fleur de sel plus more for sprinkling

1 1/2 cups sugar

1/4 light corn syrup

1/4 cup water

– Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

– Bring cream, butter, vanilla bean and seeds, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

– Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

– Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on a candy thermometer, 10 to 15 minutes. Pour into baking pan and allow to cool 30 minutes. Sprinkle a little more fleur de sel over the top of the caramels and continue to cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

– Enjoy!

I submitted this post to What’s Cookin’ Thursdays!

{ 10 comments… read them below or add one }

Sarah May 4, 2012 at 12:37 am

I share your love for this delicious combination. I first had salted caramel in some rather expensive handmade chocolates and thought I wouldn’t like it but then there was a taste explosion in my mouth and I was hooked!

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FoodBabbles May 4, 2012 at 10:28 am

Isn’t it wonderful?!? Totally addictive and your description of a “taste explosion” is right on!

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Chung-Ah (@damn_delicious) May 8, 2012 at 12:27 am

Salty and sweet = best combination ever, especially when caramel is involved. I really don’t get to try it enough!

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FoodBabbles May 8, 2012 at 12:57 pm

Thanks! They didn’t last long here. SO dangerous!

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Leslie Chapman May 8, 2012 at 8:47 pm

These look really amazing, I will have to try and make them some time!

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FoodBabbles May 8, 2012 at 9:34 pm

Thanks so much, Leslie! They were very easy to make. It was just very hard to wait for them to set 😉

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Dorothy @ Crazy for Crust May 14, 2012 at 1:05 pm

Oh yum. Totally want some of these!

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FoodBabbles May 14, 2012 at 7:53 pm

Thanks Dorothy! They were dangerously addictive. Honestly, they didn’t last long at all!

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georgiecakes May 15, 2012 at 9:06 am

Oh my, these are scrumptious they wouldn’t last long around here either.

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FoodBabbles May 16, 2012 at 1:28 pm

Thanks Georgie!! They’re dangerously good

Reply

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