Fleur de Sel Caramels

I had never considered making my own until I stumbled across Mark Bitman’s recipe.  The result was perfectly chewy caramels with just enough salt to bring out the complex flavors of butter, cream and sugar.

{Maldon flakes of salt on top of smooth caramel}

{Make sure to swipe a spoonful of caramel from the bottom of the skillet after you've poured it into the pan.  You know, to speed up the cleaning process.}

{Cut 4×6 sheets of parchment paper for wrappers}

{A perfectly twisted caramel wrapper ready to be unfolded.}