Salted Butter Caramels

1. 1

   Line an 8-inch square baking pan with aluminum foil that overhangs.

2. 2

   with a paper towel, coat the bottom and sides of the foul with 1 tbsp of the oil.

3. 3

   In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.

4. 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).

5. 5

   Wash down the sides of the pan two times with a pastry brush dipped in water to prevent the sugar from crystallizing.

6. 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].

7. 7

   Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.

8. 8

   Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).

9. 9

   With the remaining tbsp of oil, coat a cutting board and the blade of a large chefs knife.

10. 10

    cut the caramel into eight 1-inch wide strips, then cut each strip into four pieces.

11. 11

    Melt and temper the chocolate.

12. 12

    place a caramel in the chocolate, coating it completely.

13. 13

    with a fork, remove it, shake off the excess, and let fry on a baking sheet.

14. 14

    While the chocolate is still not set, sprinkle on the remaining sea salt, and let set up for about 2 hours.

* Per serving · 4 servings · Values may vary.