Fleur de Sel Honey Caramels

Ever since we made Salted Caramel Ice Cream a week or so ago, everything in my world has been coming up caramel. Kara and I both can’t get enough of it. Salted caramel is, simply put, out of this world amazing. It’s that sweet and salty combination, it makes me swoon.

But in all honesty, I was hesitant to try these at first. I tried a different recipe for Fleur de Sel Caramels awhile back and they never became firm. It ended up more like too thin caramel syrup. Needless to say, I was very disappointed. But these couldn’t be any easier, and they tasted heavenly. The most important step is having a candy thermometer and making sure it reaches the correct temperature. You must try these out! In fact these individually wrapped caramels in a cute container would be a sweet and thoughtful gift for Mom’s day.

Here's what you'll need

In a large, heavy-bottomed pot add corn syrup


Heavy cream



And butter

Stick the candy thermometer in and put the heat on medium

Stir continuously

Looks like we've reached 250 degrees, it's important to be precise

Remove from heat and stir in the vanilla

Pour it all in your lined and oiled baking dish

Get every last drop of heavenly goodness

Sprinkle with Fleur de Sel and allow it time to set

One word. Yum.




  1. Ginger says

    You make it look so easy and yum!
    Could you tell me what brand of candy thermometer you are using? I haven’t been able to decide which thermometer to get and have been too afraid to make candy without one. I love that yours has all the candy stages printed alongside the temperature.

  2. says

    I’ve had these bookmarked for a while. I just whipped up a batch for the holidays. I can’t wait to see how they turn out. I think I’m going to dip the bottoms in chocolate. Thanks for a great recipe.

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