Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, diced
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon sea salt
  • 8 ounces (225g) dark chocolate (70% cocoa), chopped
  • 1 tablespoon coconut oil (optional, for sheen)
  • Flaky sea salt, for garnish

Instructions:

  1. Line a baking sheet with parchment paper or silicone baking mat.
  2. Heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly, until melted and amber-colored (about 8-10 minutes). Add butter and whisk until smooth. Carefully add cream and salt, stirring until combined. Cook for an additional minute, then pour onto the prepared baking sheet and cool until firm (about 30 minutes).
  3. Once cooled, cut the caramel into small 1-inch squares or rectangles.
  4. Place chopped chocolate in a microwave-safe bowl and heat in 30-second increments, stirring until smooth. Optional: stir in coconut oil for shine.
  5. Dip each caramel piece into the melted chocolate using a fork, letting excess drip off. Place coated candies on the baking sheet.
  6. Refrigerate for about 15 minutes until chocolate sets.
  7. Sprinkle flaky sea salt on top while the chocolate is still warm.