These caramels are amazingly easy to make and so delicious! Adding the corn syrup and sweetened condensed milk takes away the need to do the tedious sugar brushing that normally needs to be done when making caramel.
Add all the ingredients (except vanilla and salt) to a large pan and cook on medium to high heat until boiling.
Cook at boiling until the temperature reads 242 degrees Fahrenheit on a candy thermometer. There is an old school way to determine if the candy is cooked enough (dropping a little bit into cold water and determining its texture) but in all honesty, when you’re futzing around with this method, the candy quickly becomes overcooked. I just use a thermometer.
Prepare a silicon 13X9 pan with parchment paper and non-stick spray. I have used other pans but the silicon makes it SUPER easy to get the caramel out, you basically just peel away the silicon from the caramel (this pan is slightly flimsy but it’s GREAT for this application). I typically will put it inside a more sturdy pan for support while the caramel is hot.
When the caramel has reached 242, remove from the heat and add vanilla. Pour into prepared pan and sprinkle with Fleur de Sel. I usually bang it on the counter a time or 2 to get the salt to sink into the caramel a bit.
Allow to cool, and cut.
And wrap in foil wrappers.
These are a huge hit around the holidays!
Easy Fleur de Sel caramels
- 1 pound brown sugar
- 1 cup butter
- 1 cup corn syrup light
- 1 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla
- Fleur de Sel
- Add all ingredients except vanilla and Fleur de Sel to pan and heat on medium high heat until boiling. Continue cooking (stir the entire time) until candy thermometer reads 242 degrees Fahrenheit. Remove from heat and add vanilla. Pour into prepared pan and add Fleur de Sel to top. Allow to cool and cut.