Mmmmmm. Fleur De Sel Caramels… is there anything yummier? The perfect mix of salty and sweet. I know that whenever I see a dessert that has sea salt in it I have to give it a try. These caramels are smooth, buttery, sweet and salty. They make great gifts for Valentine’s Day, Christmas, Father’s Day, Mother’s Day, Easter, Teacher Appreciation, etc. and they are easy to make. I love this recipe because it contains no corn syrup.
Fleur De Sel Honey Caramel Recipe With No Corn Syrup
Ingredients:
-3 cups of sugar
-1 cup of honey
-2 tablespoons of pure vanilla extract
-1 cup of butter
-2 cups of heavy cream
-Sea Salt (I used Red Hawaiian Sea Salt)
Special Materials:
-Candy Thermometer
-Baking Sheet (13″X9″ with edge)
-Parchment Paper
-Large Pot
-Small Saucepan
Directions:
1. Line a large baking sheet with parchment paper. Spray the parchment paper with non-stick spray or brush lightly with oil.
2. Put cream and butter in a small saucepan over low heat. Add 1 teaspoons of sea salt. Bring to a simmer.
3. While cream is being brought to a simmer, combine sugar, honey and vanilla in a large pot. Heat over medium heat. Stir until sugar has dissolved and you are left with a liquid. Bring mixture to a low boil, swirling pan, until mixture has reached a warm golden brown color.
4. Slowly add cream mixture to your pot (again be careful as the caramel will react and bubble up when you add the cream). Using a wooden spoon, stir to incorporate the cream into the caramel.
5. Using your candy thermometer bring your caramel mixture to a temperature of 248 degrees F.
6. When caramel has reached 248 F, very carefully pour the caramel onto your sheet pan. Leave to set for 2 hours.
7. Sprinkle caramels with sea salt, cut into pieces and wrap in square pieces of parchment paper.
I cut my caramels on the small side (1/2″ X 1″) and I got about 160 caramels out of this recipe. If that’s too many caramels for you this recipe can easily be halved.
Enjoy!
I hope you enjoy this Fleur De Sel Honey Caramel Recipe With No Corn Syrup. If you have any questions please do not hesitate to ask. I have heard that at some extreme elevations you may need to bring your caramel to a different temperature to set properly. 248 degrees F seems to be the standard temperature for caramels though.
Tell me… have you ever made homemade candy? Which do you enjoy more, salty or sweet?
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