Yeah, I'm going to go ahead and recommend that you make these.
Fleur-de-Sel Caramels via Not So Humble Pie. Read the comments for a useful discussion of candy-thermometer calibration.
A) I can't even tell you how tasty they are. They are SO GOOD.
B) They're actually a fairly economical thing to make. Out of a 9x9 pan I got 120 gift-worthy caramels (excluding misshapen edges, ones I ate straight out of the pan, etc). I cut them about 1" x 3/4". If you cut them 1" x 1/2" and used the whole pan, you'd still have a decent-sized caramel and you'd get 160. Toss 15 or even 20 of them in a cellophane bag, tie with some ribbon, and you've got 8 or 10 Christmas gifts from a couple cups of cream and sugar.
3) Did I mention that they are TASTY?
4) only real drawback: having to wrap all those individual little suckers. I found that cutting wax paper to about 4"x 4" was the best size for a 1" x 3/4" caramel. I also spent a lot of time while I was cutting 120 4x4 squares of wax paper wondering whether one couldn't simply buy such things precut on the internet somewhere. Sigh.
Now if you'll excuse me I need to go brush my teeth. Again.