Salted Chocolate Caramels

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the sugar, brown sugar, and 120ml of heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to let the mixture boil over.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 160°C on a candy thermometer.

   Tip: Do not stir the mixture during this time.

4. 4

   Remove the saucepan from the heat and carefully whisk in the unsalted butter, dark chocolate, and flaky sea salt until the chocolate has melted and the mixture is smooth.

   Tip: If using a candy thermometer, attach it to the side of the saucepan and let it cool slightly before reading the temperature.

5. 5

   Let the mixture cool slightly, until it reaches 120°C on a candy thermometer. Pour the mixture onto the prepared baking sheet and let it cool and set at room temperature.

   Tip: If you don't have a candy thermometer, test the mixture by dropping a small amount of it into a cup of cold water. If it forms a soft ball that flattens when removed from the water, it's ready.

6. 6

   Once the caramel has set, use a sharp knife or cookie cutter to cut it into desired shapes.

   Tip: You can also use a sharp object like a skewer to create fun, irregular shapes.

7. 7

   Melt the salted caramel sauce in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

   Tip: Add the flaky sea salt to the melted caramel and stir to combine.

8. 8

   Dip each caramel shape into the melted caramel sauce, coating completely, then place on a parchment-lined baking sheet.

   Tip: Tap off any excess caramel by gently tapping the baking sheet against the counter.

9. 9

   Let the caramel set at room temperature for at least 30 minutes before serving.

   Tip: You can also refrigerate the caramel for up to 24 hours to set it faster.

10. 10

    Just before serving, drizzle the top of each caramel with a small amount of salted caramel sauce.

    Tip: This will add a nice sheen and a touch of salty sweetness to the caramel.