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1
Lightly oil bottom and sides of large, heavy saucepan.
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2
In pan, combine sugar, corn syrup, salt and 1 cup of the heavy cream.
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3
Bring mixture to a boil over medium heat stirring constantly.
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4
As soon as it reaches boiling point, slowly stir in remaining 1 cup cream.
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5
Continue to cook, stirring steadily until mixture reaches 232F.
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6
At this point, add the evaporated milk slowly enough that you don't stop the mixture from boiling.
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7
Add chocolate and continue to cook and stir.
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8
until temperature reaches 242F.
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9
Remove from heat and stir in vanilla (you can also stir in some chopped pecans or other nuts if you like).
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10
Pour into ungreased (yes I said ungreased) 8-inch square pan.
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11
Do not scrape bottom of pan--I usually end up having a bit at the bottom that I don't want mixed in with the rest.
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12
Cool to room temperature and then stick the pan in the freezer for several hours.
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13
After it has hardened up enough, you should be able to turn the pan over a piece of plastic wrap, whack the bottom and have the solid piece of caramel come out.
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14
If it doesn't, it needs to get a bit harder in the freezer.
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15
Let caramel come back to room temperature.
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16
Peel off plastic wrap and cut into 1-inch pieces.
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17
Wrap pieces in small squares of waxed paper.
