Fleur De Sel Caramels

1. 1

   Bring the half-and-half, butter and fleur de sel to boil in a heavy, 3-quart saucepan.

2. 2

   Set aside.

3. 3

   Stir together the sugar and corn syrup in a heavy saucepan.

4. 4

   Bring to a temperature of 293 degrees F. on a candy thermometer over medium heat.

5. 5

   As the sugar begins to melt, swirl the pan often until all the sugar is melted.

6. 6

   Don't stir at this stage or you will risk introducing crystals and ruining the smooth texture.

7. 7

   Remove the pan from the heat and add the half-and-half mixture (it will boil up quite a bit, so make sure you're using a large enough pan).

8. 8

   Set the pan over medium heat and bring the mixture to 248 degrees F., stirring frequently.

9. 9

   This will take 10 to 15 minutes.

10. 10

    (The mixture will look like a caramel sauce.

11. 11

    ).

12. 12

    Pour into an 8-inch-square pan (a silicon pan makes the caramels easy to remove when cooled) and allow to set overnight.

13. 13

    After the caramel has completely cooled, turn it out on a cutting board.

14. 14

    Cut the caramel into 36 pieces and wrap individually.

15. 15

    Store in a dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.