Fleur de Sel Caramels

I cup heavy cream5 tbsp. unsalted butter, cut in cubes
1 tsp. fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
2 tbsp. flavored sea salt of your choice (optional)

Line an 8X8 inch baking pan with parchment and lightly oil.
In a small saucepan bring cream, butter, and fleur de sel to a boil, then remove from heat and set aside.

In a 4 quart heavy saucepan bring sugar, corn syrup and water to a boil, stirring until sugar is dissolved.  Boil without stirring but by swirling the pan gently, until mixture is golden.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel is 248 F on candy thermometer, 10-15 minutes.  Pour into baking pan and cool for 2 hours.  Cut into 1 inch pieces and wrap individually into a 4-inch piece of wax or parchment paper.