Fleur De Sel Caramels

Caramels are best made on a cool, dry day because humidity prevents them from setting up properly. A candy thermometer is essential for this. Have all the ingredients ready when you begin.

MAKES ABOUT 60 PIECES
1    cup sugar
1    cup heavy cream
¼    cup light corn syrup
1    tablespoon unsalted butter
1/2    teaspoon fleur de sel
1    tablespoon vanilla extract
Line an 8-by-8-inch baking pan with a piece of parchment paper long enough to hang over the edges. Butter the parchment well.
Combine the sugar and cream in a saucepan. Bring to a boil over medium-high heat, stirring constantly to prevent burning.
Add the corn syrup and continue cooking until the mixture reaches 230 degrees. Add the butter and stir carefully to combine. Continue cooking mixture until it reaches 245 degrees. Remove from heat, and stir in salt and vanilla.
Pour mixture into pan to cool and set. Remove the caramel block from the pan and cut into squares using a sharp, well-oiled knife.
Sprinkle a few grains of fleur de sel on top of the cut caramels before wrapping in wax paper.
From Field Guide to Candy by Anita Chu

Nutrition facts per serving:  31 calories, 2 g fat, 1 g saturated fat, 6 mg cholesterol, 4 g carbohydrates, 0 g protein, 15 mg sodium, 0 g fiber