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1
Prepare a bowl of ice water and set aside.
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2
Combine the sugar, water, and corn syrup in a heavy pan.
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3
Stir gently until all the sugar is wet, and make sure no sugar crystals are on the sides of the pan.
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4
Place over medium heatno stirringand allow the mixture to boil for about 10 minutes.
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5
You can cover the pan for a few minutes as it boils, which will wash away any unwanted sugar crystals on the sides.
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6
Youll start to see a light amber color form around the edges of the sugar.
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7
Continue boiling until the mixture is the color of honey or maple syrup.
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8
This is now caramel, so be careful because it is very hot!
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9
Turn off the heat and plunge the saucepan into the ice water to shock the sugar and stop it from cooking.
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10
Place the pot on a heatproof surface, add the butter, then the cream, vanilla, and salt.
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11
It will steam and bubble up.
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12
Stir it together, and once the mixture has cooled off (about 10 minutes), add the dark and milk chocolates and stir until mixed.
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13
If the caramel sticks to the bottom of the pan, return the pot to the burner and stir over very low heat.
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14
Transfer this mixture to a bowl and allow it to cool and firm up in the refrigerator for about 30 minutes.
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15
With a melon baller or sturdy spoon, scoop out as many balls as you need (any unused portion can be reheated and used as a sauce over ice cream).
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16
Roll them between your palms to achieve a round shape.
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17
Refrigerate them for about 30 minutes, then dust them with cocoa powder and serve.
