1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium saucepan, combine the granulated sugar, light corn syrup, and butter over medium heat. Stir until the butter is melted and the mixture is well combined.
3. Gradually add the heavy cream while continuing to stir. Attach a candy thermometer to the side of the pan and cook until the mixture reaches 248°F (120°C), stirring occasionally.
4. Remove the saucepan from the heat and stir in the vanilla extract and half of the chopped dark chocolate. Mix until the chocolate is completely melted and the mixture is smooth.
5. Pour the caramel mixture into the prepared baking pan, spreading it evenly.
6. Allow the caramel to cool at room temperature for about 30 minutes, then sprinkle the remaining chopped dark chocolate over the top.
7. Once the chocolate has melted, use a spatula to spread it evenly over the caramel.
8. Sprinkle the sea salt flakes over the chocolate layer.
9. Let the caramel set at room temperature for at least 4 hours or overnight.
10. Once set, use the parchment paper overhang to lift the block of caramel out of the pan. Use a sharp knife to cut into 24 pieces.
Variations & Tips
For a nutty twist, you can stir in 1/2 cup of chopped toasted nuts (such as almonds or pecans) into the caramel before adding the chocolate layer. If you’re catering to a variety of tastes, consider using milk chocolate in place of dark chocolate for a sweeter option. Another variation could be drizzling white chocolate over the top for a beautiful contrast.
