2 cups heavy whipping cream
1 cup light corn syrup
2 cups sugar
8 ounces unsalted butter
8 ounces bittersweet or semisweet chocolate; cut 1/4″ pieces
1 pinch salt
tempered chocolate for dipping, or cellophane for wrapping
Butter and line with buttered foil a 9- by 13- by 2-inch pan.
Combine cream, corn syrup and sugar in a saucepan. Bring to a boil. While mixture is coming to a boil occasionally wash sugar down sides of pan with a clean brush dipped in hot water to prevent sugar crystals from accumulating there and causing the batch to crystallize. Stir often. When it comes to the boil, stop stirring and insert candy thermometer. Cook to 220 degrees.
Remove from heat and add butter and chocolate, allow to stand 2 minutes to melt, then stir to combine and replace on heat. Cook to soft ball stage, 240 degrees.
Pour mixture into prepared pan and allow to stand at room temperature until completely cool. Unmold onto a cutting board and use a sharp knife to cut into 3/4- by 1 1/2-inch pieces. Dip or wrap.
Store dipped or wrapped caramels in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
Variations: Bittersweet Chocolate Caramels: Use 4 ounces unsweetened chocolate and 4 ounces bittersweet chocolate in the caramels.
Source: Nick Malgieri