Some people are so sweet that you feel the need to make them their own candy. Carmen is one of those folks.
2 cups heavy cream
2–4 small dried red chiles seeds removed, broken into ½-inch pieces
10 1/2 ounces bittersweet chocolate finely chopped
3 teaspoons cinnamon
1¾ cups granulated sugar
½ cup light corn syrup
¼ cup water
¼ teaspoon table salt
3 tablespoons unsalted butter cut into cubes
2 teaspoons fleur de sel or other type of flaky sea salt
Using the parchment overhangs as handles, carefully lift the caramel onto a clean, dry cutting board. Spray a pizza cutter or large knife with non-stick cooking spray and slice the caramel into 1-inch squares. Wrap the candies individually and store in an airtight container for up to 1 month.