Sea Salt Caramels - cooking recipe

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

Preparation

Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the cream in a large saucepan over medium-high heat and bring it to a boil.
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.
Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
Pour into prepared pan and let set at room temperature until firm enough to cut.
Cut the caramel into small squares or strips with a chef's knife.
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.