I added ceylon and cassia cinnamon, chipotle chile, and some unsweetened chocolate to these caramels to give them some kick. I was pretty lazy with the chocolate, but it worked out fine. If you want you could use either ceylon or cassia cinnamon alone, but I like the more complex flavor of the combination. If you want a fancy presentation you can apply some edible gold leaf to the caramels after you cut them. I based my recipe on Ina Garten's fleur de sel caramel recipe.

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