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Caramel Fleur de Sel
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Frontier Sugar

Ease of Preparation: Easy

Preparation Time: 5 min
3 to 4 hrs cooling time

Cook Time: 20 min

Servings: 36

From: Test Kitchen

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Caramel Fleur de Sel

A sweet homemade treat your friends and family won’t believe you made yourself!

1/3 cup light corn or agave syrup
1 1/2 cups Frontier Organic Cane Sugar
1/3 cup water
1 cup half and half or heavy cream
4 tablespoons (1/2 stick) butter
1 teaspoon Frontier Fleur de Sel Sea Salt (divided into 1/4 and 3/4 teaspoons)
2 teaspoons Frontier Organic Vanilla Extract
1. In a large saucepan, combine syrup, cane sugar and water. Bring to a boil on high heat, then turn down, keeping boil going for 7 to 10 minutes or until mix turns a medium-brown/copper color.
2. While boiling, melt cream, butter and 1/4 teaspoon Frontier Fleur de Sel in another saucepan over medium heat.
3. Once the sugar mixture has turned color, carefully pour cream mixture into sugar mix, watching to ensure it does not boil over. (Combining the two will cause bubbling.) Continue to simmer the combined mix for 7 to 10 more minutes. The mixture will begin to thicken, similar to molasses.
4. Pour into well-greased 8x8-inch square baking pan. Let cool for 30 minutes. Sprinkle remaining Fleur de Sel over caramel. Let cool 3 to 4 hours and cut.
Chef Suggestions
You can line the baking pan with parchment paper so when caramels are cooled you can pull entire piece out before cutting.
Fleur de Sel
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Long considered the caviar of salts, Fleur de Sel (flower of salt) is comprised of slightly moist crystals that look like tiny snowflakes. This rare salt is hand-harvested from pristine salt marshes in Brittany, France, and tastes of the sea. Fleur de Sel has a floral aroma and briny, complex minerality. Pair it with delicate shellfish of any kind. It is the perfect salt for a mixed-from-scratch vinaigrette dressing on tender, fresh greens.

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Nutrition Facts
As prepared, each serving contains 50 calories, 3.5g total fat, 15mg cholesterol, 60mg sodium, 5g total carbohydrate and 0g protein.

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