Recipe

Prep Pan

1. Butter or spray 9″-square baking pan. Line with parchment paper, leaving enough to hang over edges of pan and act as handles.

Cook Caramel

1. Combine cream, sugar, syrup and butter in medium-size, heavy-bottomed saucepan over medium heat.
2. Cook, stirring until sugars have dissolved. Reduce heat to medium-low. Continue to cook, stirring occasionally, until mixture is thick and golden, and temperature reads 248°F on a candy or digital thermometer, 30 to 35 minutes.
3. Remove from heat and stir in kosher salt, vanilla and ginger. Pour into prepared pan. Let rest 1 hour or until surface has set. Sprinkle with fleur de sel. Let rest at room temperature overnight.

Shape Caramels

1. Lift caramel out of pan using handles and wrap with plastic wrap or transfer to an airtight container. Store, refrigerated, up to 1 week.
2. As needed, cut caramels into 1″ pieces and serve.