This fleur de sel caramel is simply exquisite: it has nothing to envy those expensive products you will find in fancy artisanal chocolate or candy factories!

Don't let this recipe scare you: it may seem complicated but is only requires that you read the whole recipe before you start and to have everything ready! It's all in the timing! And guess what? It only takes about 20 minutes to prepare!


• 400 grams of white sugar
•  200 grams of non-salted butter, in cubes
• 1/2 to 3/4 of a cup of 35% whipping cream  (- for a thicker consistancy or + for a more saucy caramel)
• 1/2 teaspoon of  maldon salt or fleur de sel
•  a bit of water
•  a few masson jars  
• your sink filled with cold water

* Warnings (don't be scared, just very attentive!)

DO NOT STIR the sugar-water mixture at any time!
If you do, the sugar will crystallize and you will have to start over with new ingredients!  Simply let boil and slowly and delicately rotate the pan a few times to even out caramelization/coloring. 



1. Measure and keep close to the stovetop the butter, cream and salt.

2 Distribute evenly the sugar in a thick bottom pan. Pour a little bit of water on the sugar evenly. No need to poor to much, it does not matter if the sugar isn't all moist with water.

3. Put the pan on the biggest of your stove-top burners to medium-high heat to evenly distribute heat. Let boil, DO NOT stir. 
You will know that the mixture caramelizes when it will begin to take a golden color.

4. From here, it is your decision to stop the process in it's early stage to have something lighter in taste or keep caramelizing until it's a bit darker. This transition takes only a few seconds so be attentive and ready to move. The darker you let it become, the more bitter it will be to the taste.

I personally like it somewhere in between... a nice golden/light brown color: like toasted bread. 


5. When you are satisfied with the color, remove instantly from heat and put the bottom of the pan in cold water for 2-3 seconds to stop the process.

6. Remove quickly and add the butter and cream to the caramel. Be careful it might throw some steam and bubble up since the caramel is extremely hot! 
You can now stir to blend everything together. If needed, you can put it back on the stove top to which is still hot at this point to let everything melt together. Stir well until it is homogeneous. Once that is done, add the maldon salt or fleur de sel and stir it up.

7.  Let your caramel cool down and put in small jars. 


Your caramel will last about 2 weeks in the fridge

It is delicious on toast, crêpes, pancakes, vanilla ice cream...or simply up with a spoon!