Homemade Caramels with Dark Chocolate and Sea Salt

Ingredients and Weight:

• 1 (12-ounce) package of unsalted butter, cubed
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 1 pound dark chocolate (70% cocoa or higher)

Preparation Time:

• 10 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

1. Line a 9x13 inch baking pan with parchment paper.
2. In a medium saucepan, melt the butter over medium heat. Add the sugar and corn syrup and stir constantly until the sugar dissolves.
3. Bring to a boil and cook for 5 minutes, stirring constantly.
4. Remove from heat and slowly whisk in the cream. Be careful as the mixture may splatter.
5. Return to heat and bring to a boil again. Reduce heat to low and simmer for 15-20 minutes, or until the mixture thickens and turns a deep amber color.
6. Remove from heat and stir in the vanilla and sea salt. Pour the caramel into the prepared pan and let cool for 1 hour.
7. Chop the dark chocolate into small pieces. Place the chocolate in a heat-safe bowl set over a saucepan of simmering water. Stir until melted.
8. Spread the melted chocolate over the cooled caramel. Sprinkle with sea salt.
9. Refrigerate for at least 4 hours, or overnight, until the chocolate is set.
10. Cut into squares and serve.

Nutritional Information:

• Calories: 300 per square
• Fat: 15g
• Carbohydrates: 35g
• Protein: 2g

Dish Characteristics:

• Rich and decadent
• Perfectly balanced flavors of caramel, chocolate, and sea salt
• Smooth and creamy texture
• Perfect for satisfying sweet cravings

User Comments:

• "These caramels are the best I've ever had! The combination of flavors is incredible."
• "I love the chewy texture and the salty sweetness."
• "These are so easy to make and look so impressive."
• "Perfect for a special occasion or a treat for yourself."
• "I can't stop eating them!"

Special Precautions and Tips:

• Be careful when making the caramel as it can splatter.
• Use a candy thermometer to ensure the caramel reaches the correct temperature.
• Don't overcook the caramel or it will become bitter.
• Let the caramel cool completely before cutting into squares.
• Store the caramels in an airtight container in the refrigerator for up to 2 weeks.