Salty Chocolate Caramels
2 cups heavy cream
10.5 oz bittersweet chocolate, chopped
1 3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp kosher salt
flaky sea salt, such as Maldon for garnish
line the bottom and sides of an 8-inch square baking pan with parchment paper. bring cream to a boil over medium high heat. add chocolate and let stand 1 minute, then whisk until smooth. bring sugar, corn syrup, water and salt to a boil in a heavy pan over medium high heat. boil for 10 minutes without stirring until deep golden brown. carefully add chocolate mixture - it will bubble and steam. continue to boil, stirring frequently, for 15 minutes until mixture reaches 245 degrees F on a candy thermometer. Pour immediately into prepared pan and let cool 10 minutes. sprinkle generously with sea salt and cool completely on a rack for about 2 hours.
carefully invert onto a clean cutting board and peel parchment off the bottom. lightly oil the blade of a knife and cut into 1-inch squares. wrap in squares of wax paper and store in an airtight container for up to 2 weeks.