Chocolate-covered salted caramels

Combine the water, light corn syrup and granulated sugar in a medium saucepan over medium-high heat, stirring minimally, and bring to 320F.

Kill the heat and stream in the butter melted into the cream a little at a time, whisking constantly.

Return to medium-high heat and cook to 240 to 245F, the soft ball stage: 240 for a softer caramel, 245 for a chewier one.

Whisk in the vanilla extract and kosher salt.

Pour into a square baking dish greased with nonstick spray and lined with parchment. Cool completely, at least six hours.

Spray both sides of a sheet of parchment set in a rimmed baking sheet. Invert the caramel block onto a greased surface, remove the plate and parchment, score into squares with a greased knife and cut into cubes.

Chop the dark chocolate, put it in a large glass bowl over a pot of not quite simmering water and melt completely, stirring constantly and never letting the water boil, to 110 to 120F.

Take off the heat and seed with a lesser amount of very finely chopped unmelted chocolate; stir vigorously and constantly until it reaches 86F, which might take 45 minutes. A stainless steel bowl cools it faster than glass.

If still hot, add more seed chocolate; if the seed will not melt, return to the heat for just a few seconds. Do not go above 94F or start from scratch.

Test the temper by dipping a thin spatula and letting it set two minutes; at about 91F it set dull, and after more agitating and cooling a second test set shiny.

Dip the caramels one at a time with a pair of forks, coat thoroughly, shake off the excess and set on the prepared parchment. Sprinkle with flaky salt while wet.

Repeat with the rest, reheating the chocolate as needed but never above 94F, until the shell sets shiny at room temperature.