CHOCOLATE CARAMELS WITH SEA SALT
Steps:
- 1. Butter an 8-inch square pan and line with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides. 2. In a saucepan, heat cream and butter until melted. 3. Make the caramel: Pour sugar into a large saucepan fitted with a candy thermometer (or use an instant-read model). Over medium heat, heat sugar until edges begin to melt and turn brown. Using a wooden or silicone spoon, drag melted edges in towards the center of the pot to redistribute the heat. Continue to melt sugar, stirring gently to break up clumps, to 300 degrees; it will be dark brown, bubbling and clear. This will take about 10 minutes. 4. Immediately pour cream-butter mixture through a strainer into caramel: it will bubble wildly. Heat the mixture over medium-high heat to 260 degrees; this will take about 10 minutes. 5. Reduce heat to very low, add chocolate, and stir until melted and smooth. 6. Pour mixture into lined pan and let cool 15 minutes. Sprinkle salt on top. Let cool at room temperature until firm about 3 hours or overnight. (If weather is hot and humid, chill in refrigerator.) 7. When cool and firm, use paper to lift caramel slab out of pan. Using a large sharp knife and a ruler, cut into small squares, about 3/4-inch. Refrigerated caramel will need to soften slightly at room temperature before cutting.
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