Fleur de Sel Caramels
Why add salt to already delicious caramel? Good sea salt like fleur de sel, wakes up the flavor and just makes it, well, more "caramelly." Salt tempers the sweetness, making the flavor rich and round, with deep toasty notes and a long, lingering, delicious finish.
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil the parchment with vegetable oil.
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 or 4 quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling the pan, until the mixture becomes light golden in color.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on a candy or meat thermometer, about 10 to 15 minutes. Pour into the lined baking pan and cool for 2 hours.
Cut into 1-inch squares, wrapping each piece in a square of wax paper. Twist the ends to close.
Makes about 40 candies.