1. Line an 8 inch square pan with foil and coat foil with 1 tablespoon of vegetable oil.
Allow for enough foil to hang over the edges.
Bring cream to boil in a heavy saucepan.
3. Add sugar, corn syrup, and honey and return to the boil, stirring constantly.
4. Brush sides of pan with pastry brush and warm water to prevent sugar crystals.
On medium heat continue boiling until temperature reaches 257 degrees F.
on your candy thermometer.
Remove from heat and stir in butter, vanilla, and 2 teaspoons of sea salt.
Pour caramel into foil lined pan and allow to cool for about 1 hour until cool.
Tip caramel out onto a cutting board and peel the foil off.
Cut caramel into 1 inch strips and then into 2 inch segments.
Line two baking sheets with waxed paper.
Melt the chocolate.
Place the caramels into the tempered chocolate and coat well.
Remove from chocolate using a fork or candy dipper, shaking off excess chocolate.
Slide onto waxed paper.
Before chocolate sets completely, sprinkle the tops with remaining sea salt.
Allow to cool completely at room temperature, or chill in refrigerator for 10-15 minutes.
Store in an airtight container between layers of waxed paper, at room temperature.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Corn, Natural Sweeteners, Fructose Malabsorption allergies.