Categories: dessert

Ingredients

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 5 tablespoons unsalted butter, cut into pieces
• 1/2 teaspoon fleur de sel, plus more for sprinkling on top
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water

Directions

1. Line bottom and sides of a loaf pan with parchment paper, then lightly oil parchment.

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

3. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring with a wooden spoon until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. Watch so it doesn’t burn or get too brown.

4. Carefully and very slowly stir in cream mixture (mixture will bubble up)* and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.

5. Adjust heat if needed. Pour into baking pan and cool 2 hours.

6. Cut into 1-inch pieces and sprinkle each piece with a pinch (increase or decrease to taste) of fleur de sel.

7. Then wrap each piece in a 4-inch square of wax paper, parchment or cellophane, twisting 2 ends to close.

8. *the mixture can bubble up violently while adding the cream mixture in, so take precautions.

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