Fleur de sel caramels

What's a tasty dessert that you can serve after dessert?  (Yeah, baby, let's have a 2 dessert dinner!  That's decadence!)

Caramels.  And, they don't take much time.  I used the recipe from Gourmet.  (Back before they sucked.  Naturally, before they were shut down.)

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel (+ extra for sprinkling)
1 ½ cups sugar
¼ cup light corn syrup
¼ cup water

Line an 8 × 8 pan with parchment paper.  Oil the paper lightly.

Warm the cream, butter and fleur de sel in a small heavy saucepan.  Bring them to a boil, stirring.  Keep warm.

Meanwhile, mix the water, corn syrup and sugar in a heavy pot.



Heat over medium heat, stirring until sugar dissolves.



Keep warm, swirling the pan to mix periodically.  This next bit will take a while, but once the colour change starts, it will happen quickly.  The colour change indicates that the sugar is caramelizing, and taking on really delicious flavours.



Once it reaches a nice deep brown colour, pour in the warm cream mixture.  BE CAREFUL.  The foaming and popping is rather exciting.



Continue stirring over medium heat.  When the caramel reaches 248°F, pour it into the parchment lined pan.  Let cool two hours.



Remove the caramel.  Slice it in two, and roll it lengthwise.



Slice the rolled caramel into individual pieces. Serve in a manner that they're not touching each other, as they can incredibly sticky. Sprinkle with remaining fleur de sel on the caramels (or not).

Serve.



These caramels are soft, gooey, pull-your-fillings-out sticky, but the delicious buttery, caramel flavour is really tasty.  These are going to become a traditional favourite in the Dude household.  Tasty.