Inspired by the book Salty Sweets (omg, it's beautiful!) and Bi-Rite Creamery Salted Caramel Ice Cream (I had it this Summer for the first time — major sweet tooth mistake!) I set out to make salted caramels. I used the Epicurious Fleur de Sel Caramels recipe because it popped up when I Googled from the baking isle of Safeway, and borrowed a fancy candy thermometer from my mother (gee wiz, those things are fun). I was careful to not heat the mixture over 248 degrees and the treats turned out decadent and delicious. Unfortunately, something went array and they are far too hard to serve as single candies. The recipe suggested I would be able cut them into single pieces and instead the consistency turned out hard like toffee. I'm hoping I can pass them on to a more expert baker (hi PartySugar and YumSugar!) and see if they can use them in another dessert.