On the NINTH day of Christmas The Spice Trader gave to me:


Fleur de Sel is from France and is considered 'the caviar of salt'.

The crystals form on the top layer of the clay salt ponds. When the wind is blowing in a particular direction, these delicate white crystals are created. They bring out the sweetness in any pairing.  Like the cream rising to the top!

In order to keep the salt's purity of flavour, only wooden rakes are used to collect this amazing salt.

Here is a recipe for fleur de sel caramels

    • 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
  1. Special Equipment parchment paper; a candy thermometer
  1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
  2. Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
  3. 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.
  4. 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.