Fleur de Sel Caramels

·         1 cup heavy cream

·         5 tablespoons unsalted butter, cut into pieces

·         1 teaspoon fleur de sel + extra for sprinkling on top

·         1 1/2 cups sugar

·         1/4 cup light corn syrup

·         1/4 cup water

·         12 oz. bittersweet chocolate (optional)

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


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

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.

Carefully stir in cream mixture (mixture will bubble up!) and simmer, stirring frequently, until caramel registers 248°F on thermometer, about 10 to 15 minutes. 

Pour caramel into baking pan and cool 2 hours. Cut into 1-inch pieces and top with more salt, then wrap each piece in a 4-inch square of wax paper, twisting the ends to close. Alternatively you can coat the caramels with chocolate and sprinkle more fleur de sel on top.