Prep 45 mins
Cook 3 hrs
The mix of salty and sweet here is so good--because the salt makes your mouth water and the chewy caramel and chocolaty coating. (Originally from Truffles, Candies & Confections by Carole Bloome)
- 2 tablespoons vegetable oil (preferably unflavoured like safflower)
- 1 1⁄3 cups heavy whipping cream
- 2 cups sugar
- 1⁄2 cup light corn syrup
- 1⁄3 cup honey
- 6 tablespoons unsalted butter, softened, cut into pieces
- 1 teaspoon pure vanilla extract (paste if available)
- 3 teaspoons fleur de sel or 3 teaspoons other fine sea salt
- 1 lb bittersweet chocolate, finely chopped
- Line an 8-inch square baking pan with aluminum foil that overhangs. with a paper towel, coat the bottom and sides of the foul with 1 tbsp of the oil.
- In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil. Add the sugar, corn syrup and home and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
- Wash down the sides of the pan two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
- Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture, stirring occasionally until it registers 257°F on the thermometer (about 15 minutes [ hard ball stage if dropped in a glass of cold water].
- Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
- Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).
- With the remaining tbsp of oil, coat a cutting board and the blade of a large chefs knife. cut the caramel into eight 1-inch wide strips, then cut each strip into four pieces.
- Melt and temper the chocolate. place a caramel in the chocolate, coating it completely. with a fork, remove it, shake off the excess, and let fry on a baking sheet.
- While the chocolate is still not set, sprinkle on the remaining sea salt, and let set up for about 2 hours.