Chewy Maple Caramels

Preparation

• • Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
  • In a heavy bottom medium pot, bring the maple syrup and corn syrup to a boil. Place a candy thermometer in the centre of the pot and simmer over medium-high heat, without stirring, until the thermometer reads 244°F (118°C). Remove from the heat.
  • Gradually add the cream. Watch out for splattering. Whisk in the butter. Bring to a boil again and cook, stirring a few times, until the thermometer reads 250°F (121°C). Remove from the heat. Let cool 1 minute or until there are no longer bubbles in the caramel.
  • Pour the caramel into the loaf pan, trying not to scrape the bottom of the pot. Let the caramel cool for 1 hour.
  • Sprinkle the caramel with fleur de sel. Cover and let cool for 8 hours or overnight at room temperature.
  • Unmould the caramel. On a work surface, cut the caramel into 48 pieces. Wrap each piece in a small square of parchment paper. The caramels will keep for 2 weeks in the refrigerator. Let sit out at room temperature before serving.