Caramel Creme Fraiche Candies

Line a 9-inch baking sheet with Exopat or aluminum foil. Combine all ingredients in a two-quart saucepan. Place over a medium flame; stirring constantly to dissolve the sugar. Continue to cook stirring occasionally until the caramel reaches 247 degrees F. on the candy thermometer.

Pour out into the prepared pan. Allow to cool. Turn the caramels out on a cutting board. Cut into one-inch cubes with a sharp knife. Wrap in clear paper.