Ingredients

The following ingredients have 2 Servings
  • 1 cup heavy cream
  • 5 tablespoons unsalted butter, cut into pieces
  • 1 1/4 teaspoons vanilla extract
  • 1 1/2 teaspoons Vanilla Fleur de Sel
  • 1 1/2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 10 ounces semi-sweet chocolate, chopped
  • 1/4 to 1 1/2 teaspoons canola oil
  • Vanilla Fleur de Sel

Instruction

  • Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment. (Related: Kitchen Tip: Lining Pans with Parchment)
  • Bring cream and butter to a boil in a small saucepan, then remove from heat and set aside.
  • Combine sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan.
  • Boil, without stirring but gently swirling pan, until mixture is a light golden caramel and sugar is dissolved.
  • Carefully stir in vanilla extract, vanilla fleur de sel, and cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.
  • Pour into baking pan and cool 2 hours.
  • Remove caramels from pan and cut into 1 inch pieces, set aside.
  • Temper your chocolate: How to Temper Chocolate
  • Lay a piece of parchment paper on the counter.
  • Dip caramels, one at a time, into the tempered chocolate. Place dipped caramels on the parchment.
  • Sprinkle with a small amount of vanilla fleur de sel.
  • Set aside to dry.
  • Speed up drying time by refrigerating the caramels until the chocolate is set, if desired.