- 4.5 ounce Guittard Coucher Du Soleil 72% Dark Couverture Chocolate Wafers
- 1 1/2 cup sugar
- 1 tsp light corn syrup
- 2 tsp honey
- 1/3 cup water
- 3/4 cup heavy whipping cream, chilled
- 1/2 vanilla bean
- 1/4 tsp baking soda
- 1/4 cup salted butter, softened
- 1 tbsp salted butter, softened
- Fleur de sel for sprinkling q.c.
- Oil a 8 x-by-8-inch in cake frame then set that on top of a a large piece of parchment paper or Silpat baking sheet. If you don’t have a cake frame, place an 8 x-by-8-inch in piece of parchment paper on top of a sheet of aluminum foil that’s about 4 inches in [10 cm] longer on either side. Then roll up the extra foil on all four sides to form a tray around the Silpat.
- Set up a hot water bath and melt the chocolate, stirring occasionally, (or microwave the chocolate in 30-second intervals) until the chocolate is smooth and set aside.
- In a large saucepan over high heat, whisk together the sugar, corn syrup, honey, and water.
- In a medium saucepan over medium heat, bring the cream, vanilla bean, and baking soda to a boil, then reduce the heat to a simmer. Stir the sugar mixture until sugar has dissolved. Continue cooking until the sugar mixture reaches 293°F [145°C] on a candy thermometer.
- Using a rubber spatula, stir in the butter. Once the butter has completely melted, pour the hot cream mixture into the sugar syrup in two additions, making sure to not break the boil. Stir well until combined. Stir in the melted chocolate. Turn the stove off and keep stirring until the chocolate is completely mixed in.
- Pour the hot caramel into the frame or foil. When the caramel has cooled, about 1 to 2 hours, remove the frame, or peel back the foil and transfer the caramel to a cutting board. (If your caramels are still too sticky to cut, refrigerate for 30 minutes to an hour.)
- Cut the caramels into the desired shapes and wrap in plastic wrap, wax paper, or in candy wrappers to give as a gift. Store individually wrapped caramels in a cool place for up to 1 month.