Salted Caramels with Bitterman's Fleur de Sel


  • 1 cup heavy cream

  • 5 tablespoons unsalted butter

  • 1 1/2 cups sugar

  • 1/4 cup light corn syrup

  • 1/4 cup water

  • 2 three-finger pinches Bitterman's Fleur de Sel, for finishing 


1. Line an 8×8 inch square dish with wax paper and then slightly oil the paper. 
2. Combine butter and heavy cream in a small saucepan on low heat until it begins to simmer. Remove from heat and set aside.
3.  In a large saucepan, melt sugar, water, and corn syrup together on medium-high heat, until mixture dissolves, begins to bubble and turns slightly brown in color (350 degrees F on a candy thermometer).  Remove from heat and gently stir in the cream mixture.  
4. Place back on the burner and boil, stirring vigorously, until the mixture reaches 248 degrees F (about 10 minutes). Pour into prepared 8×8 dish, then let sit at room temperature until cooled and slightly firm.
5.  After 1 1/2 hours, invert dish onto cutting board. Peel off wax paper and cut into 1×2 inch rectangles. Sprinkle with fleur de sel and wrap in 4×5 inch wax paper squares.



Find more recipes in Mark Bitterman's James Beard Award winning book, Salted: A Manifesto

Add a Comment

Comments must be approved before being displayed.