Fleur de sel caramels

This recipe is from Epicurious.
Our candy thermometer was not working, but the caramels still turned out well. Even if you do not have a candy thermometer, you can still tell when they are done as follows:

• Fill a bowl with cold water
• When you think the boiling caramel might be done, drip a small amount of caramel into the bowl
• The caramel should form a soft ball. Squish the ball between your fingers and pay attention to how firm the chilled caramel is. When the a ball dripped into water is slightly firmer than you want your caramels to be at room temperature (but still squishy), your caramel is ready.

They are even better when dipped in dark chocolate and topped with a few flakes of sea salt.

I think the caramels would taste just as good with a less-expensive sea salt.

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