Recipe

Make Caramel

1. Line 9″ x 13″ baking sheet with parchment paper.
2. Place cream in a medium pot and bring to a boil. Set aside.
3. In separate pot over medium heat, add a quarter of the sugar. Slowly move pot in circular motion to evenly distribute sugar and allow it to melt fully. Once melted, add another quarter of the sugar without stirring, and repeat process, until all sugar has been added. Once all sugar is melted, slowly stir to evenly distribute caramel colour. Cook until a medium golden colour to make a dry caramel.
4. Slowly pour a quarter of the cream into the caramel and stir well. The mixture will rise and then deflate. Add another quarter of the cream, then repeat, until all cream has been incorporated.
5. Heat caramel-cream mixture until it reads 230°F on a candy thermometer. Add butter and corn syrup.
6. Stirring continuously, heat mixture to 250°F, making sure it doesn’t burn on bottom.
7. Once temperature has been reached, pour caramel onto lined baking sheet. Allow to set for 60 minutes at room temperature. Once cool, remove caramel from pan and cut slab into 1″ or 2″ squares. Using metal spatula, transfer squares to piece of parchment paper without touching them with your fingers.

Assemble Caramels

1. Place tempered chocolate in large bowl. Using a fork, dip each caramel into the chocolate. Let as much excess chocolate as possible drip off, then place caramel back on parchment paper.
2. Sprinkle with a few flakes of sea salt and let set completely before serving or storing for later.

Note: Don’t heat the caramel over 253°F or it will be too hard to cut and eat. If you don’t want to coat the caramels in chocolate, wrap each piece separately in parchment paper or cellophane.