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1
Butter an 8-inch square pan and line with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides.
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2
In a saucepan, heat cream and butter until melted.
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3
Make the caramel: Pour sugar into a large saucepan fitted with a candy thermometer (or use an instant-read model).
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4
Over medium heat, heat sugar until edges begin to melt and turn brown.
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5
Using a wooden or silicone spoon, drag melted edges in towards the center of the pot to redistribute the heat.
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6
Continue to melt sugar, stirring gently to break up clumps, to 300 degrees; it will be dark brown, bubbling and clear.
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7
This will take about 10 minutes.
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8
Immediately pour cream-butter mixture through a strainer into caramel: it will bubble wildly.
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9
Heat the mixture over medium-high heat to 260 degrees; this will take about 10 minutes.
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10
Reduce heat to very low, add chocolate, and stir until melted and smooth.
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11
Pour mixture into lined pan and let cool 15 minutes.
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12
Sprinkle salt on top.
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13
Let cool at room temperature until firm about 3 hours or overnight.
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14
(If weather is hot and humid, chill in refrigerator.)
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15
When cool and firm, use paper to lift caramel slab out of pan.
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16
Using a large sharp knife and a ruler, cut into small squares, about 3/4-inch.
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17
Refrigerated caramel will need to soften slightly at room temperature before cutting.
