Fleur de Sel Chocolate Caramels

Fleur de Sel Chocolate Caramels


  • 1 C. heavy cream
  • 5 Tbs. unsalted butter, cut into pieces
  • 1 tsp. fleur de sel (good quality sea salt)
  • 1 1/2 C. sugar
  • 1/4 C. light corn syrup
  • 1/4 C. water
  • dark chocolate


  1. Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
  2. Boil sugar, corn syrup, and water in a 3 to 4 quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. This can take about 15 minutes (at least it did for me).
  3. Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. I cooked it until 246°F since I wanted a soft and oozy caramel. I’ve read reviews of this recipe and some people complain that their caramels were rock hard. I have no idea what made my caramels so soft – maybe it’s because I cooked it at a slower boil?
    For those without a candy mold:
  1. Line bottom and sides of an 8? square pan with parchment paper, then lightly oil parchment. Pour the caramel after it reaches 248°F into the baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
  2. While you wait for caramels to set, begin tempering your dark chocolate.
  3. Once chocolate has melted, remove one caramel from the wax paper and dip into chocolate. Just enough to coat it. Set to the side, and give it a sprinkle of sea salt. Continue this process until all caramels have been dipped and salted.
    For those with a candy mold: well before you even start the caramel, temper the chocolate (my machine takes about 28 minutes). Take a paintbrush and “paint” the bottom and sides with the tempered chocolate, coating well. Allow to harden completely.
  1. After caramel reaches 246°F, remove from heat and let cool slightly. Drop caramel with a small spoon into the molds and fill 3/4 full.
  2. Let cool for 10 minutes or so. Top with tempered chocolate, scrape smooth and let set fully. Shake (or slam usually) chocolates out.
  3. There are two methods you can use to salt your candies when using a mold. The first is to sprinkle the salt into the “bottom” of the mold before you start painting the chocolate in. The other is to take and do all steps. Then at the very end, heat the tip of a knife; press that on the top of the chocolate until it just starts to melt. Sprinkle the salt on top, then wait for the chocolate to re-set.

Recipe and Photo: A Beautiful Mosaic / CC BY

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