Michelle's Christmas Caramels

I have no experience when it comes to preparing Christmas goodies. My friend was taught by her mother-in-law and she wanted to keep up the tradition so we decided to make caramels together. I had so much fun, but I don't know if I would ever attempt this recipe without her.

Salted Chocolate Caramels
Adapted from Gourmet December 2006
Makes about 64 caramels

INGREDIENTS:
2 cups heavy cream
10 1/2 oz chocolate
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
Vegetable oil for greasing
Special equipment: parchment paper; a candy thermometer

DIRECTIONS:
Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.

Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.

Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.

Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares. (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. To package them up pretty, the caramels can be wrapped in 4-inch squares of wax paper; twist ends to close.

*We omitted the chocolate!
**We didn't salt them either!