Salted Mexican Chocolate-Chile Caramels

INGREDIENTS

• 2 cups heavy cream
• 2-4 small dried red chiles, seeds removed, broken into ½-inch pieces
• 5 ounces bittersweet chocolate, finely chopped
• 5½ ounces Mexican chocolate (see note below)
• 1 teaspoon cinnamon
• 1¾ cups granulated sugar
• ½ cup Lyle's Golden Syrup (light corn syrup can be substituted)
• 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