Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) light corn syrup
  • 1 cup (240ml) heavy cream
  • 4 tbsp (57g) unsalted butter
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (5ml) vanilla extract
  • 12 oz (340g) dark chocolate
  • 1 tsp (2g) flaky sea salt

Instructions:

  1. Line an 8x8-inch pan with parchment paper, leaving an overhang on the sides.
  2. Melt 6 oz (170g) of chocolate using a double boiler or in 30-second microwave bursts.
  3. Pour the melted chocolate into the pan and spread it into an even layer using an offset spatula.
  4. Place the pan in the refrigerator for 10 minutes to set partially.
  5. Combine sugar, corn syrup, and heavy cream in a heavy-bottomed saucepan over medium heat.
  6. Stir constantly until the mixture reaches a simmer, then attach a candy thermometer.
  7. Increase heat slightly and cook without stirring excessively until the mixture reaches 245°F (118°C).
  8. Remove from heat immediately and stir in the butter, vanilla, and fine sea salt until glossy and emulsified.
  9. Carefully pour the hot caramel over the chilled chocolate base and smooth the top with an offset spatula.
  10. Sprinkle the top with flaky sea salt.
  11. Refrigerate for 2 hours until completely set before cutting into 70 small pieces.