sea salt caramels

I think these may actually be the best thing I have ever made. And I think they happened by accident!


I LOVE caramels. Especially sea salt caramels--the sweet and salty together is perfection. And dark chocolate makes everything better!
I came across this recipe online:
Ingredients:
1 1/3 cup heavy cream
2 cups granulated sugar
1/2 cup light corn syrup
1/3 cup honey
6 tbsp butter, cut into small pieces
1 tsp vanilla extract
3 tsp sea salt
1 lb bittersweet chocolate chips
Preparation:
1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.
5. Pour into prepared pan and let set at room temperature until firm enough to cut.
6. Cut the caramel into small squares or strips with a chef’s knife.
7. Melt the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.
*My mistake was not owning a candy thermometer (add to wedding registry, check.) But with salty caramels calling my name, onward I went. I used the cold water test and just tried to judge the color and consistency, and they came out perfect! Now, a repeat attempt my prove futile, but I will report back!