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1
Line an 8-inch square baking pan with aluminum foil that overhangs.
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2
with a paper towel, coat the bottom and sides of the foul with 1 tbsp of the oil.
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3
In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
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4
Add the sugar, corn syrup and home and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
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5
Wash down the sides of the pan two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
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6
Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture, stirring occasionally until it registers 257F on the thermometer (about 15 minutes [ hard ball stage if dropped in a glass of cold water].
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7
Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
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8
Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).
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9
With the remaining tbsp of oil, coat a cutting board and the blade of a large chefs knife.
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10
cut the caramel into eight 1-inch wide strips, then cut each strip into four pieces.
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11
Melt and temper the chocolate.
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12
place a caramel in the chocolate, coating it completely.
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13
with a fork, remove it, shake off the excess, and let fry on a baking sheet.
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14
While the chocolate is still not set, sprinkle on the remaining sea salt, and let set up for about 2 hours.
