"If you like very salty/sweet desserts, these are wonderful. I followed the recipe given above (with only 1/2 cup of sugar and 1 1/2 cups heavy cream). I let the caramels cool in the fridge for about 2 hours and then cut them up and wrapped them individually in parchment paper. They were still soft at that point, but firmed up overnight in the fridge. I could see why some would prefer the recipe with the extra cup of sugar, as it would mask some of the saltiness, but I enjoyed them per the given recipe. Also, I think it's important to use real fleur de sel, not kosher salt or some other sea salt. I couldn't find it at my local grocer and had to order it from Amazon, but I think it was worthwhile.