I am a sucker for caramel in all forms; perfect little squares wrapped in wax paper, as ribbons streaming through ice cream, layered between marshmallows and chocolate - I love it all! Homemade versions are not only the best, but very easy. You definitely have to be very careful and work quick (it burns easily), but it worth the (minimal) effort.
In fact, you probably have most of the ingredients for caramel in your fridge and pantry right now. At our house, it's rare that we have heavy whipping cream on hand, so I took advantage of the bit that was left from a dinner recipe last week to whip up a quick batch. Also, make sure you have a candy thermometer since precise temperature is key when making candy!
These pictures of the hot liquid just after being poured almost look like some sort of scene from space.
Just before being salted
Just after the salting
Getting sliced into squares
A wrapped pile
I'm taking bets on how long they will last before they are devoured - I give it 3 days. I already caved multiple times today...
Fleur de Sel Salted Caramels
(adapted from America's Test Kitchen)