-
1
Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
-
2
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat.
-
3
Boil until the mixture is a warm golden brown.
-
4
Don't stir -- just swirl the pan.
-
5
In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat.
-
6
Turn off the heat and set aside.
-
7
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture.
-
8
Be careful -- it will bubble up violently.
-
9
Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
-
10
Very carefully (it's hot!)
-
11
pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
-
12
When the caramel is cold, pry the sheet from the pan onto a cutting board.
-
13
Cut the square in half.
-
14
Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
-
15
Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces.
-
16
(Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.)
-
17
It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
-
18
Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends.
-
19
Store in the refrigerator and serve the caramels chilled.
