Start by buttering the bottom and sides of an 8-inch baking dish and then lining it with parchment paper (so that the paper extends past the sides of the dish).
Unlike some caramel recipes that cook the sugar and then add the cream and butter, this easy version combines all the ingredients (except the coarse salt) into a saucepan that’s been fitted with a candy thermometer.
Place the saucepan over medium heat and cook, stirring, until the candy reaches 246 degrees. Then, pour the candy into the buttered pan and let it cool for 15 minutes. Be extremely careful; hot caramel can cause serious burns.
Sprinkle the top of the caramel with fluer de sel (or another coarse salt) and then let the candy cool to room temperature.
Refrigerate the pan for 30 to 90 minutes before cutting the caramels into cubes and wrapping them in waxed paper or candy cellophane and packaging them for gift-giving.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.