If there is one treat that I love most of all, it is hands down (or down the hatch?) caramel.
My recipe for fleur de sel honey caramels is so easy, too.
By using honey and sugar, these caramels are so soft and gooey, but they don’t stick to your teeth.
The first question that people as me, what is fleur de sel?
In France, fleur de sel translated means flower of the sea.
It is a delicate salt harvested by hand from the top of the sea, unlike coarse sea salt which is harvested from the bottom of the sea.
You can truly use either salt, but fleur de sel really elevates the honey caramels.
And you don’t even need to travel to France to obtain it.
You can click the any of the links below and order from Amazon:
When you click on links for recommended products and make a purchase, I may receive a small commission.
There is no added cost to you.
I truly appreciate it when you click on the affiliate links, because it helps support my blog, A Loverly Life.
Which also helps provide free content for you.
So from the bottom of my heart, thank you!
If I make it to France next year, you can be sure that I will be bringing some home!
The other thing you need to help you make the perfect fleur de sel caramel is a candy thermometer.
When you make the caramels, the temp is key.
If the temp is too low, the caramels are too soft.
If the temp gets too high, it becomes hard (then you just make brittle).
Need a candy thermometer?
I got ya! Here are a few for you to choose from:
It’s time to gather the rest of our ingredients.
To make the perfect fleur de sel honey caramels, here’s what you will need:
2 cups heavy cream
2 cups honey [wildflower or orange blossom honey make these even better!)
1 cup of butter (Kerrygold is my favorite)
1 cup of light brown sugar
1 teaspoon vanilla extract
fleur de sel salt for sprinkling (can substitute sea salt)
9 x 9 square pan
Ohhh, I can’t wait for you to make this.
Start by melting 2 sticks of butter in your pot over medium heat.
Just not too hot, you don’t want to burn the butter.
Mmmmm, melty butter.
Then add 2 cups of heavy cream to these low fat, totally healthy fleur de sel honey caramels.
OK, not healthy AT ALL, but really really really yummy.
Then add 1 cup of light brown sugar.
then add your 2 cups of honey to the mixture
This was a no brainer.
1 cup = 8 oz, so this jar contained 2 cups of honey
I have used this brand, jar many times before and measured to make sure it was 2 cups.
Smells like heaven.
Gently stir the ingredients
Bring the mixture to a boil and stir often, until the mixture reached 230 degrees.
While you are keeping a watchful eye on the bubbling boiling mixture of honey caramel heaven, line a 9 x 9 pan with parchment paper.
Snip the corners of the parchment paper, so the corners fit nicely.
And go back an mix that pot, making sure not to burn the sugar.
Because sometimes, when you make the same recipe over and over you get a bit confident and then
I am certainly guilty of waiting too long to stir the pot and the sugar burns.
So we are stirring and checking the temp of the caramel with our candy thermometer and when it hits the magic number of 230 degrees REMOVE IT FROM THE HEAT and give it a stir.
Let it cool for about 5 minutes and then add the teaspoon of vanilla.
Then pour the hot molten sugar in to your parchment lined pan.
This is HOT!
230 degrees HOT of sticky caramely goodness, but do not make the mistake of using your finger to swipe a drip for a taste…
because then you will burn your finger
like I did.
I wasn’t thinking, I was remembering how delicious these fleur de sel honey caramels are
And I had a momentary lapse,
swiped a drip
and burned my finger
If you look closely, the burn is shaped like a little heart.
Because sometimes we need reminders
That even when we make a whoopsie, we are still loved 🙂
Now let the beautiful caramel set for about an hour and then sprinkle a bit of that fleur de sel salt on top.
The fleur del sel salt mixed with sweet honey and sugar is SO good together
I can’t wait to try them
They need to sit overnight to cool off.
The next morning, put a piece of parchment paper on a cutting board and…
flip that beautiful hunk of caramely goodness over and use a sharp knife to cut it in to bite sized pieces
maybe pop one or two into your mouth
You know, to make sure they taste perfect
because they will taste divine
and then you will want to eat a few more
When gifting, I cut them a bit longer, like 2 bite sized
then wrap them in squares of parchment paper
Then gift them to your friends
because they will LOVE THEM
Just don’t forget to save some for you!
If you loved the caramel recipe, make sure to check out all the treats