Ingredients

How to make it

  • Bring the half and half, butter and salt to a boil in a heavy saucepan or pot.
  • Set aside after mixture reaches boil.
  • In another pot, cook the sugar and corn syrup over a medium heat to a temperature of 293 degrees on a candy thermometer.
  • As the sugar begins to melt, swirl the pan often until all of the sugar has melted.
  • Once melted, remove from heat and add the half and half mixture stirring once or twice.
  • Set the pan back over a medium flame and cook until the mixture reaches 248 degrees, stirring frequently. This should take from 10 to fifteen minutes and the mixture will look like a caramel sauce.
  • Remove from heat and pour into an 8x8 inch pan and let it cool for 2 hours. (Before it sets, I sprinkle the caramel evenly with a bit more fleur de sel (salt).
  • After 2 hours, the caramel should have set and can now be removed from the pan. You can pour hot water over the bottom of the pan for about a minute to loosen it up or use the non stick aluminum and line the pan in advance. I use a silicone pan and just bend the candy out and then slice into small pieces which are wrapped later in wax paper or cellophane wrap.
  • These are also great dipped in dark or milk chocolate as in the photograph. (The pic came from Fran's Chocolates which are excellent candies!) YUM!

Reviews & Comments 22

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    " It was excellent "
    minitindel ate it and said...
    now annie caramels are my very favorite hahah
    i missed this one too where was i ??? lol
    i never miss anything caramel maybe it was whe i was moving here no comp for 2-3 months lol
    anyhow thank you these are very nice

    five

    tink
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  • ayngelwing 5 years ago
    omg annie these look awesome, caramels are my FAVE! Thank you! I'm going to try and make some for Christmas....
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    " It was excellent "
    brianna ate it and said...
    Oh boy, a few more inches on the old waistline. They sound sooooo good. definately a 5. I have never heard of Fleur du sel salt. I'll have to go see if the stores here carry it.
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  • annieamie 5 years ago
    Cinnamon, try these with cashews, too. They're great. Brazil nuts, coarsely chopped also make an excellent addition. Don't toast them though. They make the caramel taste even more flavorful and give each bite a nice crunchy texture. (Macadamias are also excellent in this candy.) Thanks for your comment! Give Du a smooch for me!
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    " It was excellent "
    cinnamon ate it and said...
    I made these with pistachios and they were really something to brag about. I just had to buzz by and thank you for the recipe. Serge would be so proud! Thanks, Annie!!!
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  • lvogensen 6 years ago
    i've been looking for a caramel recipe to make chocolates and i think i just found it! these look great
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    " It was excellent "
    bakermel ate it and said...
    Wow---How did I miss this one---Sounds incredible! :) I love making candy :)
    ~Melinda
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    " It was excellent "
    berry ate it and said...
    Got my 5 Annieamie! wonderful recipe!
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    " It was excellent "
    pink ate it and said...
    This deserves a ^5!
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  • kitchen_fantasy 6 years ago
    i love all your candy convection recipe, fleur de sel salt i bet that is hard to fine or if not expensive , it's only the best salt in the world
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  • julieann 6 years ago
    These are beautiful.
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    " It was excellent "
    linebb956 ate it and said...
    I hope who ever popped you that one is feeling better... this is an excellent recipe! Keep them coming.
    Linda
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  • organicmama 6 years ago
    WOW!
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  • annieamie 6 years ago
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  • annieamie 6 years ago
    A candy thermometer is a wonderful kitchen tool to have when cooking with sugar. I wouldn't cook a candy recipe without one. Even using the old methods such as a "soft ball stage" test in cold water doesn't always get the results needed as reaching the correct temp. does on a candy thermometer.
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  • ahmed1 6 years ago
    What is the secret behind your superb pictures??? Is it lighting effects,backgrounds or just the beauty of the dessert itself??? About the candy thermometer measurments,how can I substitute it??? How can I know I reached the desired boiling point without thermometer??
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  • recipediva 6 years ago
    I bought carmels like this in NY many years ago. They were incredible. I have been wanting to make them. Here they are. THANK YOU SO MUCH FOR posting this. These are delicious. Yes I bought them from Frans. You can order them online but they are alot. Oh so good!
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  • rosemaryblue 6 years ago
    I absolutely love caramel! Thanks, I will make this!
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  • shirleyoma 7 years ago
    I just gained 5# reading the ingredients! Yummmmm
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    " It was excellent "
    linebb956 ate it and said...
    I have to ask, beings you use it.... what is the diffrence between fleur de sel salt and lets say kosher? I use kosher or sea salt for all my cooking. I have looked at fleur de sel salt and it is was expensive. Is it worth my buying some?
    Linda
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