Fleur De Sel Caramels

by | Nov 25, 2016 | All, Desserts

Nothing says the holidays are here like a batch of homemade Fleur de Sel Caramels. And they are so easy to make, you’ll never buy them again!

Nothing says the holidays are here like a batch of homemade Fleur de Sel Caramels! So easy, you'll never buy them again!

I love holiday baking – the cookies, the cakes, the bars, all of it – but making candy used to scare me. A couple of years ago, I decided to tackle my fear and take a stab at it. I searched the internet and read dozens of candy recipes before settling on Fleur de Sel Caramels from Ina Garten. I love Ina’s recipes. They are always solid, don’t have a ton of ingredients, and her instructions are direct and clear. I knew that if I was going to be successful at making candy, Ina would help me do it. I love salt and I love caramel so what could be better than the two together?   

The caramels are relatively easy to make, but you’re going to need a candy thermometer for accurate results. If you remove the caramel from the heat too soon, the candy won’t set. If you leave it on too long, you’ll send your friends to the dentist. These got rave reviews when I gave them as gifts last year. Wrapping the caramels individually is so much fun, too, and the kids love to help (especially since I let them sample one or two as we work). 

These disappear quickly, so make a double batch to have some left for Santa. He really likes them, too.

Nothing says the holidays are here like a batch of homemade Fleur de Sel Caramels. So easy, you'll never buy them again!


Top down image of Fleur de Sel Caramels cut into squares sprinkled with sea salt.
Nothing says the holidays are here like a batch of homemade Fleur de Sel Caramels. So easy, you'll never buy them again!

Yield: 36

Fleur De Sel Caramels

Fleur De Sel Caramels

Salted Caramels

Prep Time 40 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 20 minutes


  • Vegetable oil
  • 1/4 cup water
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1 cup heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fine fleur de sel, plus extra for sprinkling
  • 1/2 teaspoon pure vanilla extract


  1. Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
  2. In a deep saucepan, combine 1/4 cup water, the sugar and corn syrup and bring to a boil over medium-high heat. Boil until the mixture is a warm golden brown (about 10 minutes.) Don't stir -- just swirl the pan. Watch closely as it will turn burn quickly once it starts to turn brown.
  3. In the meantime, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer in a small pot over medium heat. Turn off the heat and set aside.
  4. When the sugar mixture is done, turn off the heat, attach your candy thermometer to the pot and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes. Take it off heat when the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
  5. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
  6. When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square into pieces and sprinkle with fleur de sel. Wrap in 4 by 5 inch pieces of parchment paper and refrigerate. Serve well chilled.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 79Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 4mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g

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About Lisa

Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.


  1. Avatar

    I love caramels and generally whip up a batch yearly. Your photos are beautiful–it looks like it’s that caramel time of year again!

    • Avatar

      Thanks, Vespa! Isn’t it a fun time of year? I love caramels too.

  2. Avatar

    These are just what I am looking to make for the holidays! Can you tell me where you found the cute paper to wrap them? Thank you!

    • Avatar

      Hi Kathryn, I found it at World Market. They had green striped paper too. Isn’t it fun? I was so excited when I found it!

  3. Avatar

    Great! Thank you!

  4. Avatar

    I was wondering how long these caramels last ? I wanted to make them in advance for a wedding.

    • Avatar

      Hi Alex,
      I have kept them in my freezer for 2 months, but I have read that they keep up to 6 months if there are properly wrapped. Let me know what you decide! Good Luck!

  5. Avatar

    These are so simple and look simply divine!

    As for freezing, I don’t think there is any way they would last 6 months in my freezer if I knew they were there – would be gone in a few days!

    • Avatar

      Good point! They never last that long in mine!

  6. Avatar

    This sounds amazing! How long do you think they’ll last out of the freezer? Thanks!!

    • Avatar

      They don’t last long in my house! But I store them in the refrigerator until serving!

  7. Avatar

    i think salty caramel is terrible

  8. Avatar

    Can I make these without salt? I don’t care for salted caramel.

    • Avatar

      Absolutely! They will taste a little different but can made without the salt.


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