These caramels have the perfect contrast of sweet and salty, but watch out! They are addicting!
1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tbsp unsalted butter
1 tsp fleur de del, plus extra for sprinkling (fine grain sea salt is also good)
1/2 tsp vanilla extract
Line the bottom of a loaf pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides
In a deep saucepan combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
In the meantime, bring the cream, butter and 1 tsp fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Cut the caramels into 3 logs and lightly sprinkle with fleur de sel. Cut into 1 inch squares.
Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature. (Adapted from Ida Garten)