Ingredients

• 1 cup white sugar
• 1 cup heavy whipping cream
• 0.75 cups light corn syrup
• 0.5 cups butter
• 0.5 teaspoons vanilla extract
• 1.25 cups 60% cacao dark chocolate chips
• 0.75 cups semisweet chocolate chips
• 2 tablespoons shortening
• 1 tablespoon sea salt , or as needed

Instructions

1. 1 Butter an 8-inch square baking pan.
2. 2 Combine white sugar, 1/2 cup cream, 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 F (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 the heat and stir in vanilla.
3. 3 Pour caramel mixture into the prepared baking pan. Allow to cool slightly, then cover with plastic wrap and refrigerate, 8 hours to overnight.
4. 4 Remove the baking pan from the refrigerator and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
5. 5 Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each interval, until melted, about 1 1/2 minutes.
6. 6 Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, letting any excess drip off. Place onto the prepared baking sheet and sprinkle with sea salt. Chill until hardened, about 1 hour.

Nutrition per serving