French Caramels Recipe

How to make it

---

• Bring the half and half, butter and salt to a boil in a heavy saucepan or pot.
• Set aside after mixture reaches boil.
• In another pot, cook the sugar and corn syrup over a medium heat to a temperature of 293 degrees on a candy thermometer.
• As the sugar begins to melt, swirl the pan often until all of the sugar has melted.
• Once melted, remove from heat and add the half and half mixture stirring once or twice.
• Set the pan back over a medium flame and cook until the mixture reaches 248 degrees, stirring frequently. This should take from 10 to fifteen minutes and the mixture will look like a caramel sauce.
• Remove from heat and pour into an 8x8 inch pan and let it cool for 2 hours. (Before it sets, I sprinkle the caramel evenly with a bit more fleur de sel (salt).
• After 2 hours, the caramel should have set and can now be removed from the pan. You can pour hot water over the bottom of the pan for about a minute to loosen it up or use the non stick aluminum and line the pan in advance. I use a silicone pan and just bend the candy out and then slice into small pieces which are wrapped later in wax paper or cellophane wrap.
• These are also great dipped in dark or milk chocolate as in the photograph. (The pic came from Fran's Chocolates which are excellent candies!) YUM!