Chewy Fleur de Sel Caramels

  • Preparation 15 MIN
    Cooking 20 MIN
  • Makes 80 pieces, approximately



  1. Butter and line a 20-cm (8-inch) square pan with parchment paper.
  2. Split the vanilla bean in half lengthwise. With a sharp knife, scrape out the vanilla seeds. Set aside.
  3. In a heavy saucepan, combine all the ingredients with the vanilla seeds and pod. Bring to a boil over medium heat, stirring until the sugar has dissolved. Attach a candy thermometer in the centre of the pan and simmer over medium heat, stirring gently until the thermometer reads 121 °C (250 °F).
  4. Pour into the prepared pan and let cool. Cover and allow to come to room temperature for 24 hours before removing from the pan.
  5. With a buttered knife, cut the caramel into cubes. To facilitate cutting, refrigerate the caramel for about 30 minutes and remove the parchment paper. Wrap each caramel in a square of wax paper.


For more full-bodied and darker chewy caramels

In a large saucepan, bring the sugar, syrup, and water to a boil. Cook without stirring until the mixture turns golden brown. Be careful, it quickly becomes dark caramel. Remove from the heat and add the remaining ingredients. Watch out for splashes. Bring to a boil and cook until the mixture is smooth and the candy thermometer reads 121 °C (250 °F).

For harder caramels Just cook the caramel until the thermometer reads 130 °C (266 °F). Pour into the prepared pan and let cool for about 1 hour. Unmould. With a knife dipped in hot water, cut the caramel into cubes. Once the caramel has cooled, it will become brittle.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 4 pieces

Content % Daily Value
Calories 180  
Total Fat 8 g  
Saturated Fat 5 g  
Sodium (salt) 128 mg  
Carbohydrates 28 g  
Fibre 0 g  
Protein 0 g