Salted Chocolate Caramels

Ingredients

• Large (13" x 18") rimmed baking sheet
• Candy thermometer
• Heatproof spatula
• Cutting board, lined with parchment or wax paper
• Wax twisting papers
• 3 1/2 tablespoons (50 g) unsalted butter, plus about 1 teaspoon for greasing thebaking sheet
• 1 3/4 cups (350 g) granulated sugar
• 3 1/2 ounces (100 g) unsweetened dark chocolate, chopped into small pieces (about 1/2 cup)
• 1 1/2 cups (12 ounces/375 g) evaporated milk
• 2/3 cup (160 g) heavy (whipping) cream
• 3/4 cup plus 1 tablespoon (300 g) light corn syrup
• 1 tablespoon (20 g) coarse sea salt
• Cooking spray or vegetable oil

Steps

1. 1. Rub the 1 teaspoon butter over the baking sheet to grease it, then leave the sheet on a heatproof surface.
2. 2. Put the sugar, chocolate, evaporated milk and heavy cream together in a large (6- to 8-quart) saucepan or stockpot. Keep it uncovered over medium-high heat and bring it to a boil without stirring.
3. 3. When it is boiling, put in the candy thermometer. Add the corn syrup and use the heatproof spatula to stir gently until fully combined. Turn the heat down to medium-low. Cook, stirring frequently and scraping the pot's bottom to prevent burning, until the thermometer reads 230°F/110°C (thread stage), about 30 minutes.
4. 4. Stir in the 3 1/2 tablespoons butter and keep stirring continuously while the caramel cooks to 238°F/115°C (soft ball stage), 15 to 20 minutes. Take it off the heat.
5. 5. Mix the salt in thoroughly so it spreads evenly throughout the caramel. Put on oven mitts and carefully pour the caramel onto the prepared sheet. Leave it to cool fully and become firm to the touch for at least 3 hours, preferably overnight. In humid conditions, cover it with plastic wrap until it can be cut and wrapped in wax paper.
6. 6. Apply a light coating of cooking spray to a sharp chef's knife. Free the caramel by running the knife tip around the sheet's edge, then gently turn it onto the lined cutting board. Cut 1-inch squares and enclose them in wax twisting paper. To make little logs instead, fold each piece over itself, wrap it in twisting paper, roll the wrapped caramel against the cutting board and twist the paper ends closed.
7. Keep the caramels airtight at cool room temperature for up to 4 weeks, or refrigerated for up to 3 months.