Soft salted fleur de sel caramels recipe

1. Butter or spray with oil a mould of about 16 to 20 cm in diameter and cover it with cooking paper (the butter / oil allows the cooking paper to stay in place) .

2. Caramelization of the sugar

3. In a saucepan, pour the sugar, glucose syrup or honey and water.
Dip your probe thermometer in the pan and turn the heat on (soft-medium) by constantly mixing well at the start until the sugar is melted.

4. Once the sugar has melted, let it caramelize without touching it (redist your desire to turn it off) and wait until the caramel has taken on a nice golden color and reaches 150°C. Remove from the heat and add the cream, stirring constantly (the mixture will start to boil, so watch out for splashes and possible burns).

5. Put the pan back on the heat (medium-strong) without stopping the stirring, until the caramel temp rises to 120°C. Now Add the butter, stir well, then the fleur de sel and the vanilla, stir well again.

6. Remove from the heat, then pour the caramel on the parchment paper in your dish.
Final steps

7. Sprinkle fleur de sel (I love it that way! If you want you can skip this step) and let cool at room temperature 2 to 3 hours, before removing the parchment paper from the dish and cutting your caramels into small squares for example.