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Gifts from the Kitchen – Vanilla butter caramels with fleur de sel

1 de May de 2010

After a 48 hour period without internet connection, I’ll try to be fast and write the recipe for this wonderfully delicious caramels, before something happens again.

The most important thing I have to say today: PLEASE. MAKE. THESE.  Specially if you happen to have some real vanilla, a really good butter and some fleur de sel at home – then go make them right now.

And if your mom has a sweet tooth and great taste, I think these caramels would be a great little gift for Mother’s Day, you just need a pretty bag and some ribbon.

Vanilla butter caramels with fleur de sel (slightly adapted from David Lebovitz’s recipe)

  • 3/4 cup (180 ml) heavy cream
  • 1 vanilla pod
  • 1/2 teaspoon fleur de sel, plus more to sprinkle
  • 1/2 cup light corn syrup
  • 1 cup sugar
  • 4 tbsp (60 g), butter (salted or not), room temp.

Line a 9 inch loaf pan with foil and grease with butter or cooking spray. Set aside.

In a small sauce pan, mix cream, half of the butter and fleur de sel. Cut the vanilla bean in half lengthwise and scrap the seeds. Add the vanilla seeds and pod to the saucepan and bring to a simmer. Take away from heat, remove the vanilla pod, and set the cream aside.

In a medium, heavy-duty saucepan, place sugar and corn syrup. Cook, stirring gently, until sugar has dissolved. Stop stirring and then cook until the mixture reaches 310F° (150°C) in a candy thermometer. Remove from heat and slowly add the cream mixture to the caramel, stirring with a wooden spoon.

Cook until caramel reaches 260F (127°C). Remove from heat, add the rest of butter, stirring until smooth. Pour caramel into prepared pan and let rest form 10 minutes, then sprinkle some fleur de sel. Let cool completely and cut into pieces with a lightly oiled knife. Wrap with waxed or cellophane paper. Can be stored in an airtight container for up to one month.

9 Comments leave one →
  1. Angie permalink
    1 de May de 2010 2:05

    “1/2 light corn syrup”

    Is that 1/2 cup, Tbsp…?

    • thecookieshop permalink*
      1 de May de 2010 2:57

      1/2 cup – I’m correcting it right now – thanks!

  2. 1 de May de 2010 8:19

    My husband just mentioned we have heavy cream that needs using and he loves caramel so he will have you to thank for giving me the idea. 🙂
    I hope they fix your internet connection soon. I miss you on Twitter, although I enjoyed our little chat earlier. Bejios.

  3. 1 de May de 2010 14:28

    Yeah I bet these are good! Too good! Like better hurry up and give away or throw away good! I’ve made similar confections and I know just how scrumptious these babies are!

  4. Jood permalink
    3 de May de 2010 5:15

    Hi, I’m new to your blog but I’m really loving it.
    I love that you do the classics and the new and I especially love the Brazilian desserts which are really quite new to me.

    I will definitely earmark this recipe but I think I will need to get a candy thermometer before I brave sweet-making.

    Blogging is great if it can bring people around the world together and what better way to do this than through our mutual love of food.

    Thank you and I’m so happy to have found your sweet, sweet blog!

  5. 6 de May de 2010 21:25

    Ok…you convinced me….I’ll make them! They look fabulous!

  6. 14 de May de 2010 15:08

    These are so adorable, and sound so good! Would make a perfect gift for anyone, I believe 🙂 Too bad fleur de sel is not so easily available here. This really looks so tempting!

  7. 17 de September de 2010 23:34

    These look fantastic and are making my mouth water, I will be trying soon! Thanks.


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