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8-inch squaredish buttered & lined with parchment paper extended sides
1) 1½ cup heavy cream
1) 1¼ cup whole milk
1) 2 cup sugar (14oz)
1) 1¼ cup light brown sugar (8oz)
1) 1 tsp. kosher salt
1) 2 tbsp. unsalted butter
1) ½ cup light corn syrup
1) 3 tbsp. water
2) ¼ tsp. fleur de sel for sprinkling

Combine (1) in saucepan, med heat, whisking constantly to 246F 30-40minutes.

Pour into pan, cool, refrigerate 30min - 1.5hours to make cutting easier.

Store in air tight container up to 10 days.

Chocolate Caramels: Add 8oz chopped 62% chocolate, Heat to 230F.