Fleur De Sel Caramels

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Fleur De Sel Caramels

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  • cup sugar 340g
  • 1 tsp vanilla extract
  • cup heavy cream 150ml
  • 1 tsp lemon juice
  • 1⅓ sticks sea salt butter, cut into cubes at room temperature 140g
  • 1 tsp fleur de sel


  • Place cream and vanilla in a small saucepan and warm gently.
  •  In a bowl, sand the sugar with the lemon juice.
  • Heat a medium saucepan and SLOWLY add the sugar a little bit at a time. Don’t add your sugar too fast. Be very patient and add more sugar only when most is melted.
  • When the sugar is amber, slowly add the cream.
  • Whisk and cook down until 230 F.
  • Add butter piece by piece. Add salt.
  • Cook caramel until 248-252 F. Test and pour immediately into prepared pan.