1 1/4 cups graham cracker crumbs (about 5 ounces) 4 tablespoons unsalted butter, melted. 1/4 cup light brown sugar. 2 (14-ounce) cans sweetened condensed milk. Fleur de sel. 2 cups heavy cream ...

If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving.

At Glacé, the top-selling scoop is Fleur de Sel ice cream. Caramel is delicious on its own, Elbow says, but something magic happens when you introduce salt. “Every time I make caramel, I put a ...

At Glacé, the top-selling scoop is Fleur de Sel ice cream. Caramel is delicious on its own, Elbow says, but something magic happens when you introduce salt. “Every time I make caramel, I put a ...

Reduce heat to low and whisk until the caramel reaches 221°, about 4-5 minutes without a thermometer. Stir in fleur de sel, then pour the caramel into a heatproof bowl to cool.

At Glacé, the top-selling scoop is Fleur de Sel ice cream. Caramel is delicious on its own, Elbow says, but something magic happens when you introduce salt. “Every time I make caramel, I put a ...

When it comes to making Garten's fleur de sel caramels, the salt is stirred directly into the hot caramel mixture, as well as sprinkled on top before they're portioned into sweets.

At Glacé, the top-selling scoop is Fleur de Sel ice cream. Caramel is delicious on its own, Elbow says, but something magic happens when you introduce salt. “Every time I make caramel, I put a ...

At Glacé, the top-selling scoop is Fleur de Sel ice cream. Caramel is delicious on its own, Elbow says, but something magic happens when you introduce salt. “Every time I make caramel, I put a ...

At Glacé, the top-selling scoop is Fleur de Sel ice cream. Caramel is delicious on its own, Elbow says, but something magic happens when you introduce salt. “Every time I make caramel, I put a ...