½ pint heavy cream
5 tablespoons unsalted butter, cut into pieces
2 teaspoons fleur de sel, with some extra for sprinkling
1 ½ cups sugar
¼ cup light corn syrup
¼ cup water
Line the bottom and sides of an 8 inch square pan with parchment paper and lightly oil the paper.
Bring the cream, butter and sea salt to a boil in a small saucepan; remove from heat and set aside.
Boil the sugar, corn syrup, and water in a heavy saucepan, stirring until sugar is dissolved. Bring to a boil, without stirring but gently swirling pan; then cook without stirring until the mixture reaches 248°F, the firm-ball stage.
Carefully stir in the cream mixture—the mixture will bubble up. Simmer the mixture, stirring frequently for about 15 minutes. The temperature should not go higher than 250°F.
To get the caramel consistency you want, test by dropping a spoonful of caramel into a bowl of cold water. It will form a ball, which you can test with your fingers. Stop cooking when the ball is the consistency that you want.
Pour the mixture into the baking pan, sprinkle with fleur de sel, and cool at room temperature for 2 hours. Best not to let it sit more than that, or you will have a hard time cutting out the pieces. Get someone with a strong arm for cutting! It takes some muscle!
Once cut, you can wrap them individually in wax paper twists, or dip them chocolate for extra decadence.