Fleur de Sel Caramel

Line an 8" x 8" baking pan with parchment paper, and coat with a thin layer of cooking spray. Set aside.

In a large stainless steel saucepan, combine sugar, water, and corn syrup, and bring them to a boil over medium-high heat. Boil until the mixture becomes golden brown, swirling the pan (do not stir) every few minutes.

In the meantime, bring heavy cream, butter, fleur de sel, and vanilla extract to a simmer in a small saucepan over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture (drizzle slowly because it'll foam up and rise quite a bit). If it appears that the mixture is about to spill over, stop adding the cream mixture. Let the bubbles subside a bit before adding the rest of the cream mixture. Turn the heat back on to medium-low and cook until the caramel mixture reaches 248F (firm ball stage) on a candy thermometer, about 10 minutes.

Very carefully, pour the hot mixture into the prepared pan and let it rest at room temperature until firm. Remove caramel from the pan and and cut into small pieces, about 1" x 1". Sprinkle some coarse fleur de sel over the candies.