Coconut oil
1/4 c water
1 1/2 c sugar
1/4 c light corn syrup
1 c heavy cream
5 T unsalted butter
1 t fine fleur de sel (or I've used Kosher salt)
1/2 t pure vanilla extract
Line a 8x8 pan with parchment paper, allowing it to drape over 2 sides, then brush lightly with oil. In a deep saucepan (6" wide by 5" deep) combine water, sugar and corn syrup, and bring to a boil over medium-high heat. Boil until golden brown. Don't stir - just swirl the pan!
Meanwhile, in a small pot, bring the cream, butter and salt to simmer over medium heat. Turn off heat and set aside.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to it.Be careful - it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mix reaches 248 degrees on a candy thermometer.
Very carefully, pour the caramel into the prepped pan and refrigerate for a few hours, until firm.
When the caramel is cold, pull from the pan on to a cutting board and cut into 1" by 2" pieces. Wrap in wax paper.
Yields about 40 pieces.
