Salted Chocolate Caramels
"Moderate This is one of those candies we'll forget about for a while, and then when we eat one, we say to ourselves, "Hot dang! That's really good." It can be easy to forget sometimes, in this crazy mixed-up world, how pleasurable a simple combination like caramel, chocolate, and salt can be. If you've never had a real chocolate caramel, we'll spare you the attempt at describing the experience of eating one—just go ahead, make this, and find out for yourself. (Hint: it starts with a D and ends with an Elightful.) When we're feeling extra fancy, we like to reduce butter to 2 1/4 tablespoons and add 1 teaspoon black truffle oil. Yum!..."
INGREDIENTS
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Large (13" x 18") rimmed baking sheet
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Candy thermometer
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Heatproof spatula
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Cutting board, lined with parchment or wax paper
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Wax twisting papers
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3 1/2 tablespoons (50 g) unsalted butter, plus about 1 teaspoon for greasing thebaking sheet
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1 3/4 cups (350 g) granulated sugar
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3 1/2 ounces (100 g) unsweetened dark chocolate, chopped into small pieces (about 1/2 cup)
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1 1/2 cups (12 ounces/375 g) evaporated milk
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2/3 cup (160 g) heavy (whipping) cream
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3/4 cup plus 1 tablespoon (300 g) light corn syrup
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1 tablespoon (20 g) coarse sea salt
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Cooking spray or vegetable oil
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