Fleur de Sel Caramels

• 1 cup heavy creamheavy-cream
• 5 tablespoons unsalted butter, cut into piecesbutter
• 1 teaspoon fleur de sel*
• 1 1/2 cups sugarsugar
• 1/4 cup light corn syrup
• 1/4 cup waterwater
• parchment paper; a deep-fat thermometer

1. 01Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
2. 02Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
3. 03Boil 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. 04Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. 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.
5. 05*Available at specialty foods shops and SaltWorks (800-353-7258).

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