From Gourmet, October 2004. These are just wonderful. Some recommend adding a second teaspoon of fleur de sel at the very end "as the caramel is cooling so the crystals don't completely dissolve, providing the occasional salty crunch in the final product." Others recommend adding a teaspoon and a half of vanilla or a couple of tablespoons of dark rum. Or, someone suggested dipping in dark chocolate and sprinkling with fleur de sel. Very versatile. Perfect for holiday gifts. Cooking time includes two hours of cooling.