Chocolate covered salted caramels

Combine 60 grams water, 155 grams light corn syrup and 400 grams granulated sugar in a medium saucepan over medium-high heat, stirring minimally, and bring to 320F.

Kill the heat and stream in 230 grams butter melted into 230 grams cream a little at a time, whisking constantly.

Return the caramel to medium high heat and cook back up to 240 to 245F, the softball stage - 240 for a softer caramel, 245 for a chewier one.

Add a dash of vanilla extract and a lot of kosher salt, whisk to combine and pour into a greased, parchment-lined baking dish.

Cool completely, at least six hours.

Invert onto a greased surface, grease a knife, score and cut into cubes.

Chop dark chocolate into a large glass bowl over a pot of not quite simmering water and melt completely, stirring constantly, to 110 to 120F.

Off the heat, seed with a lesser amount of very finely chopped unmelted chocolate and stir constantly until it hits 86F, transferring to a stainless steel bowl to cool faster.

Add more seed chocolate if it is still hot; return to the heat only a few seconds if the seed will not melt, never going above 94F.

Temper test by dipping a thin spatula and letting it set two minutes; properly tempered chocolate sets shiny rather than dull.

Dip each caramel one at a time using a pair of forks so the excess drips away, and place on parchment set in a rimmed baking sheet.

Finish with flaky salt while the chocolate is still wet.