Salted Caramels

I saw Ina make this recipe on TV but when I looked at the recipe on Foodnetwork it was totally off - lot's of people made comments so it's funny that they never corrected it. I made them today - I'm always looking for good candies to put in my Holiday Boxes. Anyway, here it is with the correct recipe. Don't they look cute?

Fleur de Sel Caramels

1 & 1/2 cups sugar

1/4 cup light corn syrup

1 cup heavy cream

5 tablespoons unsalted butter

1 teaspoon fleur de sel, plus extra for sprinkling

1/2 teaspoon vanilla

Line the bottom of a 8x11 inch pan with a sheet of parchment paper that overlaps and spray with a little oil. In a deep saucepan combine sugar, syrup and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil without stirring until golden brown in color, just swirl the pan to mix. Be careful and keep an eye on it as it can burn quickly. Melt the butter in the cream in the microwave and then slowly add to the sugar - it will boil up like crazy (that's why you need a deep pan!) Stir in the vanilla with a wooden spoon and cook over medium heat until it reaches 248 degrees or firm ball stage (yes, you should buy a candy thermometer - I'll tell you about more candies when the holidaze are closer) Then pour  (careful - it's hot) into the paper lined pan and put in the fridge to cool. When firm pull the paper out of the pan and cut in half the long way - horizontally. Then starting on the longest side roll up each half into long rolls. Cut each roll into 16 pieces then sprinkle with a little more salt. Cut 32 parchment paper squares about 6x5 inch each and then wrap each piece individually twisting the ends together. Store in the fridge. Maybe I'll bring these as a treat to the Market Supper...