Special tools needed are a candy thermometer (digital or plain old) and parchment paper
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
Line bottom and sides of an 8-inch square baking pan with parchment paper. I find it easiest to cross two rectangular pieces of parchment over each other rather than trying to fit a big square into a pan. Think of the pan as the four directions - one piece north to south, the other east to west. Then lightly oil parchment. Non stick spray will work as long as it's not the butter flavor and you spray lightly.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Heat 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. Be patient, this might take a little while. But keep a close eye on it. If it burns, you'll have to toss it and start again.
Carefully pour in cream mixture while stirring the sugar (mixture will bubble up violently. Stand back a bit!) and simmer, stirring frequently, until caramel registers 248°F (if you're at sea level) on thermometer, 10 to 15 minutes. If you're higher up in elevation, reduce the final temperature by 2 degrees for every 1,000 ft above sea level. Pour into baking pan and cool 2 hours. You may sprinkle a bit more salt over the top and press into the caramel gently. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. Or you can get candy wrappers from a craft store or specialty foods store and make it pretty.
These make wonderful Valentine's gifts, Birthday gifts, Christmas gifts...or you could just eat them all yourself. I won't judge.
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