Author: Mrs. Butterfingers
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serve these caramels with coffee after dinner or pack them in glassine bags with ribbons for hostess gifts.
  • Vegetable oil
  • 1½ cups sugar
  • ¼ cup light corn syrup
  • 1 cup heavy cream (whipping)
  • 5 tbsp unsalted butter
  • 1 teaspoon fine fleur de sel, plus extra for sprinkling
  • ½ teaspoon pure vanilla extract
  1. Line an 8 - inch square baking pan with parchment paper, allowing it to drape over the two ends, then brush the paper lightly with oil.
  2. In a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
  3. In a deep saucepan (important) 6 inches wide and 4½ inches deep), combine 11/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. DON'T STIR JUST SWIRL THE PAN. Watch carefully as it can burn quickly at the end.
  4. When the sugar mixture is done, turn off the heat and SLOWLY add the cream mixture to the sugar mixture. BE CAREFUL. IT WILL BUBBLE UP VIOLENTLY. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248°F (firm ball) on a candy thermometer. VERY CAREFULLY (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
  5. When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the square in half. Starting with a long side, roll one piece of the caramel up tightly into an 8-inch-long log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment paper into 44 x 5 inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Recipe by Mrs. Butterfingers at