Fleur-de-Sel Caramels

This recipe was fairly easy to prepare, and it came out great. I was looking for something I could prepare to give to friends a neighbors, and auditioned this recipe. I do not have fleur-de-sel, but I do have sel-de-mar, a lovely french sea salt, which I sprinkled on the product.

I live at high altitude, and prepared this by cooking to a lower final temperature (10 degrees lower for my 5,000 foot elevation). The product solidified nicely, although it was not so easy to cut up. Sticky knife, despite buttering, but not too bad. Easier if one person cuts, and another person separates the cut up squares.

I think this is a keeper, and will likely be in the gift boxes I deliver to my friends.