Yields | 50 |
- nonstick cooking oil spray
- 1 cup heavy cream
- 5 Tbsp unsalted butter
- ½ tsp kosher salt
- 1½ cups vanilla sugar
- ¼ cup light corn syrup
- ¼ cup water
- ¾ cup dark chocolate
- 2 Tbsp flaky sea salt
| Preparation | Line an 8-by-8-inch baking dish with parchment paper and spray lightly with nonstick cooking oil spray.
In a medium saucepot over medium heat, add cream, butter and salt, stirring until butter melts. Remove from heat and set aside.
In a large saucepan over medium heat, combine sugar, corn syrup and water until a thick paste forms. Wipe down sides of pan to avoid sugar crystals forming. Place a candy thermometer against one side of pan so it’s immersed in sugar paste. Cook over medium-high heat for about 7 minutes, letting syrup come to a boil without stirring. Once sugar reaches 250°F on candy thermometer, but before it reaches 320°F, turn off heat.
Slowly pour warmed cream-butter mixture into syrup and gently whisk until fully combined. (The mixture will bubble, so be sure to go slowly to avoid splatters and burns.)
Increase heat back to medium-high and bring mixture to a boil (do not stir). When caramel begins to turn a reddish brown and the temperature reaches between 240°F to 245°F on thermometer, remove pan from heat. Pour caramel into prepared baking dish over parchment paper and leave out at room temperature for 2 hours.
When caramel is almost finished setting, in a medium saucepan over medium heat, bring 1-inch of water to a gentle simmer. Place a heatproof bowl on top of pan (bowl should not be touching water). Add dark chocolate to bowl and stir occasionally with a heatproof spatula until chocolate is smooth and fully melted. Drizzle melted chocolate over dish with caramel and sprinkle flaky sea salt over top. Place in the refrigerator for 1 hour before cutting caramels into small squares or rectangles. Wrap individual caramels in parchment paper and twist paper at either end, or place inside a gift box lined with parchment paper.