Trying to win somebody’s heart? Here’s a tip: save yourself the time that you might spend on writing flowery poems or tracking down a gigantic double-speaker tape deck to hold over your head beneath the window of your beloved, and instead just make these. And then try not to eat them all before gifting them. Only a person with 0 tastebuds will be able to resist, and the rest are sure to swoon. Why? Very simple. Chocolate. Salted. Caramels. Need I say more?

These caramels are the reason that I purchased my first candy thermometer in 2006, when they first appeared on the cover of the holiday edition of Gourmet. It was love at first sight and I just had to make them. 

Here is what must be done for these to be yours. First, double line a pan with baking parchment.

Next, get a high quality semi-sweet chocolate that has no more than 60% cacao, and chop it into fine pieces.

Heat two cups of cream to the point that it is just boiling, then reduce the heat to almost nothing and add the chocolate. Let it sit for a minute and then remove it from heat and stir.

You will end up with a sexy ganache.

Get your caramel going in a large pot with a heavy bottom. Be prepared to spend some time in front of the stove, it can take at least 10 minutes for the sugar mixture to turn to the golden color.

Once it has turned golden, add the chocolate. It will bubble and hiss like crazy!

Keep a close eye on your candy thermometer and stir the mixture constantly, until it reads 240 – 245 degrees. This is a deviation from the recipe, which recommends a higher heat and yields a much harder candy.  Be careful, the temperature climbs quickly. I still get stressed when making these because temperature is CRITICAL.

When it reaches the desired temperature, add the butter, stirring constantly. Once the butter is completely melted and integrated, pour the caramel mixture into the waiting paper-lined pan. Do not scrape the sides or you will have hard bits in your caramels. I do recommend keeping a second sheet of parchment on hand to catch all the scrapings, that while not perfect, are still delicious.

Let these sit for 10 minutes, then sprinkle them with sea salt. I invested in Maldon brand for this batch and it is worth it – the salt is flaky and shimmers like diamonds on top. Very festive.

Once they are salted, let them cool on the counter for 2 hours, before covering them and putting them in the fridge. Chill them for at least another two hours before cutting into them. 

I cannot express how delicious these are! Use the highest quality chocolate, cream, and butter that you can get your hands on – it really makes a difference. This is the perfect gift and the first of many batches that I will be sending out to friends and family this year. Right after I test them one more time to make sure that the quality is up to par…

Chocolate Salted Caramels
Adapted from Gourmet December 2006 

10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped

2 cups heavy cream

1 3/4 cups sugar

1/2 cup light corn syrup

1/4 cup water

1/4 teaspoon salt

3 tablespoons unsalted butter, cut into tablespoon pieces

2 teaspoons flaky sea salt such as Maldon

Vegetable oil for greasing

Special equipment: parchment paper; a candy thermometer

preparation

Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.

Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.

Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 245°F (this blogger’s recommendation) on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.

Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

Cooks’ notes:

•If desired, additional sea salt can be pressed onto caramels after cutting.
•Caramels keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 2 weeks.
•Caramels can be wrapped in 4-inch squares of wax paper; twist ends to close.