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1
Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
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2
In a deep saucepan (6 inches diameter x 4 1/2 inches deep), stir together 1/4 cup water with the sugar and corn syrup and bring them to a boil over medium-high heat.
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3
Continue to boil until the mixture is a warm golden brown color.
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4
Don't stir - just swirl the pan to mix.
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5
Watch carefully, as it will burn quickly at the end!
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6
In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat.
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7
Turn off the heat and set aside.
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8
When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture.
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9
Be careful!
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10
It will bubble up violently.
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11
Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer.
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12
Very carefully (it's hot!)
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13
pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
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14
When the caramels are cold, pry the sheet from the pan onto a cutting board.
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15
Cut the sheet in half.
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16
Starting with the long end, roll the caramel up tightly into an 8-inch log.
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17
Repeat with the second piece.
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18
Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces.
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19
Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends.
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20
Store in the refrigerator and serve the caramels chilled.
