Fleur De Sel Caramels

1. 1

   Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

2. 2

   Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

3. 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. 4

   Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248u00b0F on thermometer, 10 to 15 minutes (firm ball stage).

5. 5

   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. Recommendation: use a pizza cutter to cut caramel into strips, the poultry shears to cut into individual pieces.

* Per serving · 4 servings · Values may vary.