For about 30 caramels:
300 g Crème fraîche (can be found at whole food)
300 g sugar
1.5 teaspoon vanilla
60 g salted butter
a pinch of salt - fleur de sel
Line a small, rectangular shape cake pan with parchment paper - set aside.
In a medium saucepan, bring the creme and vanilla to a slight boil.
Add sugar .... DO NOT FEEL THE NEED TO STIR THE SUGAR or it will crystalize.
Let sugar melt and take a dark honey color - about 20-25 minutes.
Once sugar has melted you may now stir the caramel.
Turn heat off and add butter - little pieces at a time.
Pour mixture into the prepared pan- the smaller the pan the thicker your caramel pieces will be.
Let cool at room temperature.
Once cool, refrigerate for 1 hour.
Cut into square pieces and enjoy!