Here's a pic of them all wrapped up



I would really recommend this recipe. I doubled the amount of salt in the recipe and sprinkled some on top for show. LOVE them!

I did it, I did it!! Thank you to Ryoruki for your advice. Mmmmmmmmmm

Thank you so much for the advice. I will try one last time! I appreciate it. I'll let you know how it goes.

That looks amazing!! And I'm with everyone who questioned the validity of a recipe for an apple pie that didn't call for cinnamon. What universe is this?!

mmmm..please tell me you poured the goopy caramel goo into jars with fancy labels that say "fleur de sel caramel sauce" and are giving it to all the icecream lovers on your list.
Because otherwise I'm sad.

I didn't, because it had the consistency of snot. I kept wanting to eat it anyway and pulling off gooey loops of it and eating it and it was such a disgusting consistency that I chucked it... again.

I'm not looking for them to be HARD caramels, I am looking to be able to cut them they have been so loose that they are still liquid. Maybe I wasn't totally clear on that. Think SNOT.

I also wonder if I haven't gotten the sugar up to temperature before adding the cream mixture because I never seem to get it golden color. It never seems to brown up. Stays very, very light.

I've now tried twice, am using a candy thermometer and follow the directions as stated. This is the recipe:

*************************************************************
Ingredients:
    * 1 cup heavy cream
    * 5 tablespoons unsalted butter, cut into pieces
    * 1 teaspoon fleur de sel*
    * 1 1/2 cups sugar
    * 1/4 cup light corn syrup
    * 1/4 cup water


    * Special equipment: parchment paper; a deep-fat thermometer

Preparation

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
*************************************************************

OK, so both times I have made this recipe they don't set. They never harden at all and I am left with a pan of tacky goop (that tastes really good though). Why aren't they setting?? I honestly know nothing about making caramels but I feel like if I follow the instructions it should work, no?

I love them!! Now I want to make some for my daughter for our beach vacation

LOVE that, I may have to make some of them myself!

Really nice job. Love the matching unders!

I love it, and what a great find at Goodwill. It came out super.