Salted Butter Caramels

• 2 tablespoons unflavored vegetable oil, such as safflower oil
• 1 1/3 cups heavy whipping cream
• 2 cups sugar
• 1/2 cup light corn syrup
• 1/3 cup honey
• 6 tablespoons unsalted butter, softened, cut into pieces
• 1 teaspoon pure vanilla paste
• 3 teaspoons Fleur de Sel or other fine sea salt
• 1 pound bittersweet chocolate, finely chopped

1. Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
2. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
3. Set aside.
4. In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
5. Add the sugar, corn syrup, and honey and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
6. Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
7. Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture, stirring occasionally, until it registers 257F on the thermometer (about 15 minutes).
8. Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
9. Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).
10. With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
11. Remove the candy from the pan by by lifting out the foil; invert the caramel onto the cutting board and peel the foil off of the caramel.
12. Cut the caramel into eight 1-inch-wide strips, then cut each strip into four pieces.
13. Line 2 baking sheets with parchment or waxed paper.
14. Melt and temper the chocolate (see pages 2530).
15. Place a caramel into the tempered chocolate, coating it completely.
16. With a dipper or fork remove the caramel from the chocolate, carefully shake off the excess chocolate, and slide the caramel off the dipper onto the paper.
17. After dipping 4 caramels, sprinkle the center of the top of each with a pinch of sea salt.
18. Let the caramels set up at room temperature, or chill in the refrigerator for 15 minutes.
19. In a tightly covered container between layers of waxed paper, the caramels will keep for 1 month at room temperature.

vegetable oil, heavy whipping cream, sugar, light corn syrup, honey, unsalted butter, vanilla paste, fleur de sel, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/salted-butter-caramels-393489 (may not work)