I m Kelly, one of the cooks/bakers/foodies behind LiveLovePasta.com. I started this blog in 2011 alo

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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 tamales emporio 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 tamales emporio 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.
    CLICK HERE TO PRINT RECIPE    
Ingredients: Yield: Makes 2 pounds of caramel (enough tamales emporio for 16 2-inch squares or 64 1-inch squares) 1 cup light corn syrup 1/3 cup honey 2 1/3 cups sugar teaspoon kosher salt 2 cups heavy cream 1 tablespoon unsalted butter 1 teaspoon pure vanilla extract PAM cooking spray, for baking dish & knife Fleur de Sel, to taste
Directions: Cut parchment paper to line an 8x8x2 inch square baking dish. Allow enough paper to extend over all four sides. Lightly spray the parchment-lined dish with PAM cooking spray. Dab it with a paper towel to remove any excess oil.
Pour caramel into the prepared pan and sprinkle with Fleur de Sel. Set aside, uncovered, in a cool place to firm up. When firm, loosen the edges of the pan with an oiled knife. Turn out onto a clean work surface and, using a lightly oiled knife, cut into strips, then into squares. Wrap each square in parchment paper, twisting the ends. The caramels keep in an airtight container in a cool dry place for 2 weeks.
I m Kelly, one of the cooks/bakers/foodies behind LiveLovePasta.com. I started this blog in 2011 along with my sister, Kara and her husband, Cliff. My goal is to share irresistible recipes with others and improve tamales emporio my own culinary skills. Follow Live Love Pasta on Facebook , Google+ , Instagram , Pinterest , RSS & Twitter
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 tamales emporio to make candy without one. I love that yours has all the candy stages printed alongside the temperature. Thanks!
Kelly says
Reply tamales emporio
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 tamales emporio for a great recipe.
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