Ina Garten Fleur de Sel Caramel Recipe
Have you tried Ina Garten Fleur de Sel Caramel Recipe? It's absolutely divine and surprisingly simple to make.
Equipment
- Heavy bottomed Saucepan
- Wooden spoon or heat-resistant spatula
- Candy thermometer (optional but helpful)
- Measuring cups and spoons
- Glass jar for storage
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fleur de sel French sea salt
- 1/2 teaspoon vanilla extract
Instructions
- Measure everything before you start cooking.
- Have your cream and butter ready nearby.
- Caramel cooks quickly, so preparation is key.
- Pour sugar and water into your saucepan.
- Stir gently to combine them well.
- Place the pan over medium-high heat now.
- Let the mixture boil without stirring at all.
- This prevents crystallization from happening in your caramel.
- Watch it turn golden amber in about 5-10 minutes.
- Remove pan from heat when it's amber colored.
- Slowly pour in the heavy cream while stirring.
- Be careful—it will bubble up vigorously!
- Stir in the butter until completely melted.
- Add the fleur de sel and vanilla extract.
- Mix everything together until smooth and glossy.
- Let the caramel cool for 15 minutes.
- Pour it into a clean glass jar.
- It will thicken as it cools down completely.
Notes
- Don't stir the sugar while it's cooking.
- This causes unwanted sugar crystals to form quickly.
- Use a candy thermometer if you're a beginner.
- Aim for 350°F for perfect amber color.
- Always use fleur de sel, not regular table salt.
- The delicate crystals make a huge difference here.
- Store your caramel in the refrigerator afterward.
- It keeps fresh for up to two weeks.
- Reheat gently in the microwave before using it.