Active Time

　　45 min

　　Total Time

　　2 3/4 hr (includes cooling)

　　

Ingredients

Makes about 40 candies

　　1 cup heavy cream

　　5 tablespoons unsalted butter, cut into pieces

　　1 teaspoon fleur de sel*

　　1 1/2 cups sugar

　　1/4 cup light corn syrup

　　1/4 cup water

　　

Special Equipment

parchment paper; a deep-fat thermometer

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

Carefully 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.

　　

Step 5

*Available at specialty foods shops and SaltWorks (800-353-7258).