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1
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil and spray with oil; set aside.
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2
Bring the cream and butter to a simmer in a small saucepan; remove from the heat and set aside.
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3
In a medium-sized heavy saucepan over medium heat, heat the sugar, agave syrup, and water, stirring until the sugar dissolves.
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4
Boil, gently swirling the pan, until the sugar turns a dark golden color (350F on a candy thermometer).
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5
Carefully stir in the cream mixture (the mixture will bubble vigorously) and boil, stirring often, until the liquid reaches 248F, about 12 minutes.
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6
At that point, a drop of the mixture dribbled into a glass of cold water will form a ball that will be firm enough to lift up but flexible enough to flatten between your fingers (soft-ball stage).
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7
Remove the sugar from the heat and quickly stir in the fleur de sel.
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8
Immediately pour into the prepared baking pan.
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9
Sprinkle with the smoked salt.
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10
Allow to cool at room temperature until firm, about 1 1/2 hours more.
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11
Invert onto a cutting board and peel off the paper.
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12
Cut into 1-inch squares and wrap each piece in a 4-inch square of wax paper or cellophane, twisting the ends to close.
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13
If you cant find agave syrup, you can use invert sugar instead.
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14
Its very easy to make, and assures your caramel will come out smooth and silky.
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15
Mix 3 cups granulated sugar, 1 1/2 cups water, and the juice of 1/2 lemon in a saucepan over medium-high heat.
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16
Bring to a boil, then lower the heat and simmer for 30 minutes.
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17
The resulting invert sugar liquid can be stored indefinitely in a small plastic container.
