Ingredients

The following ingredients have 100 Servings
  • Cooking spray
  • 4 cups heavy cream, divided
  • 4 1/2 cups granulated sugar
  • 2 1/2 cups light corn syrup
  • 1 teaspoon kosher salt, plus more
  • 10 ounces high-quality bittersweet chocolate (30% to 40% cacao)
  • 8 ounces high-quality very dark chocolate (70% to 80% cacao)
  • 8 ounces (2 sticks) unsalted butter, cut into cubes
  • 2 teaspoons vanilla extract

Instruction

  • Line a 16x12-inch baking pan with a Silpat or parchment paper. Generously spray the parchment with cooking spray. Place the pan in a spot that is easily accessible, but where it won't be moved (the caramel will wrinkle if you move it before it has cooled completely).
  • In a large pot, combine 2 cups of the cream, the sugar, corn syrup, and salt (be sure to use a large pot—cream has a tendency to boil over!). Clip a candy thermometer to the side of the pot (an infrared laser thermometer is pretty great, too). Bring to a boil, stirring occasionally, over medium heat. Wash down the sides of the pot with a pastry brush dipped into tepid water.
  • Cook, stirring constantly, until the thermometer registers 220°F. Continue stirring and add the chocolate and butter (you may need to adjust the temperature to keep it at a rolling boil). Once the mixture has returned to a boil, gradually add the remaining 2 cups of the cream.
  • Continue to boil, stirring constantly, until the thermometer registers 240°F to 245°F. Stir in the vanilla.
  • Pour the caramel into the prepared pan (garnish with a sprinkling of additional salt, if using) and let sit, undisturbed and uncovered, for at least 12 hours and up to 24.
  • When the caramel has cooled completely, spray a cutting board and knife with cooking spray. Unmold the caramels onto the cutting board and peel away the Silpat or parchment paper. Cut into rectangles or squares. Wrap in wax paper or parchment paper and store in a cool, dry place.