** the bold texts are my edits to the recipe. You can trust me... I made this recipe twice in one day. (I went too far the first time and made something more like toffee. It's okay, I'm saving it to make toffee ice cream. Sweet!)
Fleur de Sel Caramels
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel, more for sprinkling
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
2 bags semi-sweet chocolate chips
Line 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. (I had a hard time finding the "light golden caramel" color - I would say, be here for 10 minutes at the most, then move on.)
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. (Time here will vary in accordance with how much time you spent on the last step. Trust the thermometer, and do not go by color --- this caramel is lighter than others I've made or bought.)
(Also, if you don't have a thermometer -or if, like me, you have one that is 10 degrees off, but you can't remember in which direction- you can see how soft/hard the caramel is by dropping a small ball into ice water and then eating it. YUM.)
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. (A pizza cutter works well. If you have a difficult time cutting it, place it in the oven at 200 degrees for just a few minutes.)
(Also, I dipped them in melted semi-sweet chocolate, then sprinkled with fleur de sel. To melt chocolate-- you can use a double boiler, but to avoid the risk of steam ruining the chocolate, use the microwave. Heat for about 15 seconds at a time, stirring in between. Stop heating when chips are soft, but have not completely lost shape. Stir until smooth. Reheat as needed.)(I didn't count, but I think it made roughly 120 little squares.)