Salted Caramels Salted Caramels

[migration] empty title 539 Image by: [migration] empty title 539 Author: Canadian Living

Salty and sweet meet in these buttery, firm caramels with a clean delicate taste from the fleur de sel. You need an accurate candy thermometer to make them successfully.

  • Portion size 64 servings
  • Credits : Canadian Living Magazine: April 2006



Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.

In large saucepan, stir together sugar, 1 cup (250 mL) of the cream, corn syrup and salt ; bring to boil over medium heat, stirring constantly. In thin steady stream, add remaining cream, making sure mixture keeps boiling. Reduce heat to medium-low; boil, without stirring, for 5 minutes.

Stir in butter, 1 tsp (5 mL) at a time. Boil, stirring occasionally, until candy thermometer registers firm-ball stage of 250°F (121°C), 25 to 35 minutes. Remove from heat. Stir in vanilla.

Pour into prepared pan; let cool until surface is slightly firm, 30 minutes. Score into 1-inch (2.5 cm) squares. Sprinkle with fleur de sel. Let cool until firm, about 2 hours. Remove from pan; cut into squares. Wrap each in waxed paper. (Make-ahead: Store wrapped candies in airtight container for up to 1 week.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 55 mg
  • Protein trace
  • Calories 71.0
  • Total fat 4 g
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g


  • Vitamin A 3.0
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Salted Caramels