📝 About This Recipe
These exquisite caramels represent the pinnacle of French confectionery, balancing the deep, buttery sweetness of burnt sugar with the delicate, mineral-rich crunch of hand-harvested Fleur de Sel. Originating from the coastal regions of Brittany, this recipe yields a soft, melt-in-your-mouth texture that is neither too sticky nor too firm. The addition of real vanilla bean and high-quality European butter transforms a simple confection into a sophisticated culinary experience.
🥗 Ingredients
The Caramel Base
- 2 cups Granulated white sugar (high-quality cane sugar preferred)
- 1/2 cup Light corn syrup (prevents crystallization)
- 1/2 cup Water (filtered)
- 1/2 cup Unsalted European-style butter (cubed, at room temperature)
- 1 1/2 cups Heavy cream (at least 36% fat content)
Flavoring & Aromatics
- 1 piece Vanilla bean (split and seeds scraped)
- 1 teaspoon Pure vanilla extract (added at the end for brightness)
- 1/2 teaspoon Fine sea salt (for the cooked mixture)
The Finishing Touch
- 1-2 tablespoons Fleur de Sel (for topping; look for moist, crunchy crystals)
- 1 teaspoon Neutral oil (for greasing the pan and knife)
👨🍳 Instructions
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1
Prepare an 8x8 inch square baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal. Lightly oil the parchment with a neutral oil.
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2
In a small saucepan over medium heat, combine the heavy cream, cubed butter, fine sea salt, and the scraped vanilla bean seeds along with the pod. Bring to a gentle simmer, then remove from heat and set aside to infuse.
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3
In a heavy-bottomed 4-quart saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently until the sugar is moistened, being careful not to splash sugar onto the sides of the pot.
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4
Place the sugar mixture over medium-high heat. Attach a high-quality candy thermometer to the side of the pot, ensuring the bulb is submerged but not touching the bottom.
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5
Boil the sugar mixture without stirring. If sugar crystals form on the sides, brush them down with a pastry brush dipped in warm water. Cook until the syrup reaches 300°F (149°C) and turns a light golden amber.
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6
Remove the vanilla pod from the cream mixture. Carefully and slowly pour the warm cream into the hot sugar. The mixture will bubble up violently; this is normal. Whisk constantly but cautiously as you pour.
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7
Continue cooking the mixture over medium heat, stirring frequently with a heat-resistant spatula to prevent scorching on the bottom.
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8
Monitor the thermometer closely. Cook until the caramel reaches exactly 248°F (120°C) for a soft, chewy consistency. For a firmer caramel, aim for 250°F (121°C).
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9
Immediately remove from heat and stir in the pure vanilla extract. The mixture will steam slightly as the alcohol evaporates.
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10
Pour the caramel into the prepared baking pan. Do not scrape the very bottom of the pot, as there may be overcooked bits that will ruin the smooth texture.
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11
Let the caramel sit undisturbed for 20-30 minutes until a slight skin forms on top, then generously sprinkle the Fleur de Sel evenly across the surface.
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12
Allow the caramels to set completely at room temperature for at least 4 hours, or preferably overnight, to develop the proper crystalline structure.
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13
Using the parchment overhang, lift the block of caramel onto a cutting board. Lightly oil a long, sharp chef's knife and cut into 1-inch squares.
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14
Wrap individual squares in precut wax paper or cellophane twists to prevent sticking and preserve the delicate salt crystals.
💡 Chef's Tips
Always use a heavy-bottomed pot; thin pots create hot spots that will burn your sugar before it reaches temperature. Never leave the pot unattended as the temperature rises slowly at first but very rapidly once it passes 220°F. If your caramels are too soft to cut, refrigerate the block for 30 minutes before slicing, but always serve at room temperature. Ensure your cream is warm when adding to the sugar; adding cold cream can cause the sugar to seize and create lumps. Use authentic Fleur de Sel rather than standard table salt for the topping; the flake size and moisture content are essential for the flavor profile.
🍽️ Serving Suggestions
Pair with a glass of dry sparkling wine or Champagne to cut through the richness of the butter. Serve alongside a cup of dark roast espresso or a nutty Oolong tea. Arrange on a slate cheese board with sharp aged cheddar or creamy Gorgonzola for a sweet-savory contrast. Crush a few pieces over high-quality vanilla bean ice cream for an instant gourmet sundae. Package in glass jars or tin boxes as a sophisticated handmade gift for the holidays.