Makes 40-50 caramels (depending on size cut)
4 cups heavy cream
3 cups sugar
1 cup light corn syrup
3 tbsp unsalted butter
1 1/2 tbsp sea salt
1 bag semi sweet chocolate chips (12 oz)
6 squares Baker’s unsweetened chocolate (6 oz)
Line cookie sheet or lasagna pan with parchment paper, spray with cooking spray.
Add cream to a tall pot and bring to just a boil, reduce heat to medium low then add sugar and corn syrup. Watch for the bubbling up, it will happen. Reduce temperature, then add candy thermometer to pot, and boil on medium low approximately 20 minutes (or maybe more) stirring gently and occasionally. At around 240 degrees add butter and gently stir to blend into caramel. When candy reaches 246 degrees, pour into parchment lined pan. Do not scrape sides or bottom of pot after you pour as it will result in some browned or burned bits in your caramel. Let stand 10 minutes, then lightly sprinkle with sea salt. Cool completely, about two hours.
Melt chocolate in microwave safe bowl on high in microwave for 1 minute. Continue melting every 30 seconds until most of chocolate is melted about 2 to 3 minutes, then remove from microwave and stir until all chocolate is melted. Do not overcook.
Cut caramels into 1 or 1.5 inch squares, then dip into melted chocolate, and allow to cool on parchment paper. Caramels keep up to two weeks in airtight container at room temperature.