Sea Salt Caramels

I have heard great things about Sea Salt Caramels and found this recipe on About.com. I have not given it a try yet, but soon will. If you get a chance to make it before I do, let me know what you think. Thanks, Brian

• Ready In: 40 mins
• Serves: 36

Ingredients

• 1 1⁄3 cups heavy cream
• 2  cups granulated sugar
• 1⁄2 cup light corn syrup
• 1⁄3 cup honey
• 6  tablespoons butter, cut into small pieces
• 1  teaspoon vanilla extract
• 3  teaspoons sea salt, such as fleur de sel
• 1  lb bittersweet chocolate, chopped

Directions

1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the cream in a large saucepan over medium-high heat and bring it to a boil.
3. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
4. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
5. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
6. Pour into prepared pan and let set at room temperature until firm enough to cut.
7. Cut the caramel into small squares or strips with a chef’s knife.
8. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.