Name: Salted Chocolate Caramels
Cook time: 45 min
Total time: 3 1/2 hr
Yield: Makes about 64 candies
Ingredients: 2 cups heavy cream; 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped; 1 3/4 cups sugar; 1/2 cup light corn syrup; 1/4 cup water; 1/4 teaspoon salt; 3 tablespoons unsalted butter, cut into tablespoon pieces; 2 teaspoons flaky sea salt such as Maldon; Vegetable oil for greasing; parchment paper; a candy thermometer

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Salted Chocolate CaramelsRomulo Yanes

It's the sprinkle of sea salt that really takes these caramels over the top, teasing out the creamy richness of the buttery chocolate candies.

Cooks' notes:

•If desired, additional sea salt can be pressed onto caramels after cutting.
•Caramels keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 2 weeks.
•Caramels can be wrapped in 4-inch squares of wax paper; twist ends to close.

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