Homemade Caramels with Dark Chocolate and Sea Salt Recipe

Butter an 8-inch square baking pan.

Combine white sugar 1/2 cup cream light corn syrup and butter in a saucepan. Bring to a boil over medium heat stirring often. Stir in remaining 1/2 cup cream. Cook without stirring until mixture reaches 242 degrees (117 degrees C) or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.

Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate 8 hours to overnight.

Remove baking pan from the fridge and allow caramel mixture to warm up slightly about 30 minutes. Line a baking sheet with waxed paper.

Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals stirring after each melting about 1 1/2 minutes.

Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened about 1 hour.