Ease the Pain Caramels

I was in the Hayes Valley in San Francisco with my daughter last week for quick get-away moment together. In some ways, the Hayes reminds me of the Marais in Paris but on a smaller scale. It is still a bit rough around the edges, but there are so many "jewels" emerging along the street. One of them is the chocolatier, Christopher Elbow. We wanted to buy the $75 "sample all of our chocolates" box, but we stopped ourselves at the fleur de sel caramel turtles. I chose dark chocolate and she the milk. Wow! What a find! We bought some of the high percentage chocolate bars to get the real feeling of his chocolate and vowed to return soon.

Camille has returned to Scotland and I have turned to my memories of a great summer together...

Life-- a slow stir, then bubbling to the top in moments that are unforgettable. Our loved ones, near and dear, laughter, tears and talk....It all goes so fast! And then it's time to say goodbye for now... How to ease the pain? Fleur de Sel Caramel Turtles~

Basic Fleur de Sel Caramels

1 cup heavy cream

5 tablespoons unsalted butter, cut into pieces

1 teaspoon fleur de sel

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from the heat and set aside.

Boil sugar, corn syrup, and water in a 3-4 quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248F on thermometer, 10-15 minutes. Pour into baking pan and cool 2 hours. Cut into 1 inch pieces , then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.