Fleur Del Sel Caramels

1 cup heavy cream
5 tbsp unsalted butter, cut into pieces
1 tsp fleur de sel (available in specialty cook shops)
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Line bottom and sides of 8″ square baking pan with parchment paper.  Lightly oil parchment.  Set aside.

In small saucepan, combine cream, butter and fleurde sel.  Bring to a boil.  Remove from heat.  Set aside. 

In a 3-4 quart heavy saucepan, combine sugar, corn syrup, and water.  Bring to a boil, stirring until sugar is dissolved.  Insert candy thermometer.  Boil without stirring but gently swirling pan, until mixture is light golden in color.  Carefully stir in cream mixture (will bubble up).  Simmer stirring frequently until caramel registers 248 degrees.

Pour mixture into prepared pan.  Transfer to wire rack for 2 hours or until cool.  Cut into 1″ pieces.  Wrap each piece in 4″ sqaure parchment or wax paper, twisting ends to close.