1 cup heavy cream
5 tablespoons European style unsalted butter
1 teaspoon Fleur de Sel
1 1/2 cups sugar
1/4 cup raw honey
1/4 cup water
1–1/2 teaspoons Rain’s Choice pure Tahitian Vanilla Extract
Extra Fleur de Sel for sprinkling
Butter a 9 x 9 inch square Pyrex dish. Line bottom and sides of the pan with parchment or foil and brush with melted butter or vegetable spray.
In a small saucepan, bring cream, butter and salt to a boil and remove from the heat. Set aside.
In a large, deep saucepan, combine sugar, honey and water, and bring mixture to a boil, over medium heat, stirring until sugar is dissolved. Continue to boil, without stirring but gently swirling the pan, until mixture begins to turn a light golden caramel color.
When candy thermometer reaches 235°F, it should be time to add the cream mixture. Stir in cream mixture slowly and carefully, since the mixture will bubble up. Add the vanilla. Continue cooking over medium heat until the temperature of the caramel reaches 248°F on thermometer, about 10-15 minutes.
Pour the mixture into the prepared buttered pan. After about 30 minutes, when the caramel has cooled but is still rather soft, sprinkle with Fleur de Sel. Allow to cool, for another hour and a half or until the salt has set into the caramel and the caramel has firmed up.
Remove caramel from the pan, peel off parchment or foil.
Using a pizza cutter sprayed with vegetable spray, cut into 1 inch pieces. To store, wrap each piece in a 4 inch square of waxed paper, twisting ends to close.