1 ½ cups heavy cream
1 1/3 cups sugar
½ cup light corn syrup
½ cup dark brown sugar, packed
6 Tbsp. unsalted butter, room temp
2 tsp. vanilla
2 ½ tsp fleur de sel salt or kosher
1 tsp. fleur de sel salt or kosher to press into caramels when finished
Using a 8×8 cake pan, dot with butter to hold down a piece of parchment paper that
hangs over the edge of pan so it can be lifted out. Then coat parchment with butter.
***In med. size saucepan, bring cream to boil. Stir in sugars and corn syrup and return
to boil. Make sure to stir constantly so cream does not burn, stir until the sugar
dissolves. Reduce heat to medium and keep mixture gently boiling, stirring occasionally.
Place candy thermometer inside pan, making sure not to touch the bottom of the pan,
watching until it reaches 255* (this will take about 20-25 min)
Once mixture has reached temperature, take off heat and add the butter. Mix together
the vanilla and 2 ½ tsp of fleur de sel salt. Stir and pour into pan. Let cool about an
After it has cooled lift out of pan and flip upside down on cutting board. Sprinkle 1 tsp.
salt on top and press onto caramel. Cut into pieces.
***Make sure that your pot is 3 quarts because it needs room to boil. Nothing smaller!