Ingredients
1cupwhite sugar
4tbspcorn syrup,such as Karo
2tbspwater
⅓cupheavy cream,plus an additional 1 tbsp, separated
1tbspbutter
1tspvanilla
pinchsalt
milk,or dark chocolate
Preparation
In a small saucepan, combine the sugar, corn syrup, and water. Bring to a boil over medium heat.
Allow the mixture to boil for approximately 15 minutes until the liquid reaches an amber color (keep a close eye on it starting at about 10 minutes).
Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in ⅓ cup of cream.
Stir in the vanilla, butter, and salt. Let cool for about 15 to 20 minutes. Stir in the remaining cream and cool to room temperature.
Melt the chocolate in a double boiler (or on low in the microwave) until smooth.
Pour a little bit of chocolate into each of the wells (either your molds or your foil baking or candy cups).
Smooth up the sides and across the bottom, making sure there is a thick uniform layer.
Refrigerate for 5 minutes to set. Remove from the fridge, and if using a mold, hold it up to the light to check for thin spots.
Fill almost to the top of the chocolate cups with the caramel. Refrigerate for about 5 minutes.
Top with more chocolate and tap the molds gently on the counter to smooth. Let set in the fridge for 20 minutes.
