Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 cup heavy cream
  • 5 tablespoons salted butter
  • 1-1/2 teaspoons fleur de sel (plus extra for sprinkling)
  • 1/2 teaspoon pure vanilla extract

Instruction

  • Line a 9 inch square dish with parchment paper. Allow a little overhang so it will be easy to remove the caramel later for cutting. Spray with cooking spray.
  • In a deep saucepan (at least 4-1/2 inches) bring the sugar, corn syrup, and water to a boil. Cook until the mixture becomes a nice golden brown color. Try not to stir at all. If you need to mix things up, swirl the pan.
  • While your sugar is browning combine the heavy cream, butter, and fleur de sel in another small pan. Bring just to a simmer. Turn off the heat and set aside.
  • When your sugar mixture has browned, remove from the heat and stir in your heavy cream using a wooden spoon. Add the vanilla. Return to the burner and cook an additional ten minutes on a medium/low temperature.
  • Pour your caramels into your prepared pan and allow to cool slightly. Place in the refrigerator for a few hours or overnight.
  • When you are ready to cut them simply remove from the pan using the parchment as a handle. Sprinkle additional salt onto the top of your caramel slab and press down slightly. Place on a cutting board and slice into pieces. Use wax paper to wrap each individually.