Fleur De Sel Caramels Recipe

Although many people feel they have to choose between a hard and soft caramel, Miette’s are right in the middle. The trick to controlling the texture is in the temperature, so you must use a candy thermometer and watch it very carefully. If you let the temperature rise above 246 degrees, the result will be a hard, chewy candy. If it doesn’t reach that temperature, the caramel will be gooey and pale. We make our caramels dark and buttery with flakes of fleur de sel to finish.