Salted Chocolate Caramels

Makes 64 pieces
  • 2 cups superfine sugar
  • 2 cups heavy cream
  • 3/4 cup light corn syrup
  • 1/2 cup butter
  • 2 oz. unsweetened baking chocolate, coarsely chopped
  • 2 tsp. sea salt

Line bottom and sides of an 8x8" metal baking pan with 2 sheets of parchment paper extending up all sides. In a medium saucepan, bring sugar, cream, corn syrup and butter to a boil over medium-high heat; reduce heat to low. Stir in chocolate; let stand 1 min. Stir to completely melt chocolate. Continue cooking over medium heat, stirring frequently, to 245° on a candy thermometer or until a small amount of mixture dropped into a cup of very cold water forms a firm ball that holds its shape until pressed. Pour caramel into lined pan, being careful not to scrape bottom or side of saucepan. Let stand 10 min.; sprinkle evenly with sea salt. Cool completely in the pan on a wire rack (about 2 hrs.). Carefully invert caramel onto a clean, dry cutting board; peel off parchment paper. Turn caramel salt-side-up. Lightly oil blade of chef's knife; cut into 1" squares. Press additional sea salt onto caramels, if desired. Wrap caramels in 4" squares of wax paper, twisting ends.