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1
Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides.
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2
Grease the foil with vegetable oil.
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3
In a heavy 4-quart saucepan, bring the cream to a boil.
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4
Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil.
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5
Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
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6
Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt.
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7
Pour into the prepared pan and let cool.
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8
(If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt.)
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9
When completely cool, coat a cutting board and the blade of a large chefs knife with vegetable oil.
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10
Invert the caramel onto the cutting board; peel off the foil and invert again.
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11
Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
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12
To coat with chocolate, melt the chocolate in a double boiler set over simmering water (temper it if you want the coating to have polish).
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13
Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool.
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14
After dipping 4 caramels, sprinkle each with a little of the remaining sea salt.
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15
Transfer to parchment paper to set up and cool.
