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I have a long list of people that have been very generous of late and have been trying to come up with the perfect "thank you". Then I saw this recipe and knew it fit the bill. I have to say I was intimidated at first and while I consider myself a better than average baker, candy has always been elusive. I found this recipe on the blog the Furey and the Feast and was nervous given that the author of that blog destroyed her Le Creuset in the process of making these yummy carmels. I however had no trouble at all. I did have a handy helper and it made all the difference. Holding a scalding pot while trying to scoop carmel out would have been impossible on my own (Thanks Craig)! 
2 cups heavy cream
10 1/2 ounces bittersweet chocolate or chocolate chips (up to 60 percent cacao)
1 3/4 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into tablespoon pieces
2 to 3 tablespoons Fleur de Sel
10 1/2 ounces bittersweet chocolate or chocolate chips (up to 60 percent cacao)
1 3/4 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into tablespoon pieces
2 to 3 tablespoons Fleur de Sel
1. Line a 9 x 11 (or smaller) rimmed baking pan with parchment paper and set aside.
2. Add cream to a small pot and bring to a boil over medium-high heat. Remove from burner and add chocolate. Wait about a minute, and then stir mixture until chocolate is melted and mixture is smooth and creamy.
3. In a Le Creuset pot over high heat, add sugar, corn syrup, water and salt. Bring to a boil, stirring to make sure sugar is completely dissolved. Let pot boil for about 10 minutes, or until sugar is a deep amber color.
4. Slowly stir in chocolate mixture. At this stage, the pot will steam violently like you’ve made it angry or something. It’s cool, you’re doing it right.
5. Stir mixture constantly as you gauge the temperature of the pot’s contents. When it reads 243 degrees, remove the pot from heat and stir in the butter to finish.
6. Pour caramel into prepared pan (but don’t scrape the pan, it’s hot!). Let it sit for about 10 minutes, then sprinkle the Fleur de Sel over it. Cool completely.
2. Add cream to a small pot and bring to a boil over medium-high heat. Remove from burner and add chocolate. Wait about a minute, and then stir mixture until chocolate is melted and mixture is smooth and creamy.
3. In a Le Creuset pot over high heat, add sugar, corn syrup, water and salt. Bring to a boil, stirring to make sure sugar is completely dissolved. Let pot boil for about 10 minutes, or until sugar is a deep amber color.
4. Slowly stir in chocolate mixture. At this stage, the pot will steam violently like you’ve made it angry or something. It’s cool, you’re doing it right.
5. Stir mixture constantly as you gauge the temperature of the pot’s contents. When it reads 243 degrees, remove the pot from heat and stir in the butter to finish.
6. Pour caramel into prepared pan (but don’t scrape the pan, it’s hot!). Let it sit for about 10 minutes, then sprinkle the Fleur de Sel over it. Cool completely.
To cut: Remove caramel slab to a cutting board and peel off paper. Cut slab into squares. If caramel is a little hard to work with, you can pop the slab into the freezer for a minute and it will be easier to cut. Wrap each caramel individually with wax paper squares. Caramels keep at room temperature in an airtight container for about 2 weeks.
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