I started making caramels at Christmastime in 2010, cooking batch after batch until I found the perfect recipe, vetting several well known recipes along the way. The recipe for these salted butter caramels was damned near perfect, and with a few of my own tweaks, I think they are divine. Their richness is balanced by a delicate honey flavor, which is intensified by the addition of fleur de sel. The recipe, however, is only half the equation of making the perfect caramel. A pot of caramelizing cream and sugar has to be babysat like a toddler who can open a prescription bottle. Continue reading →