Recipe by Lexi Castagna
Yields one 8x8 inch pan
28g Corn Syrup
106g Salted Butter (Plugra if you can find it!)
212g Heavy Cream
0.5g (about 1/8 tsp) Baking Soda
2.5g vanilla extract or paste (or 1/2 vanilla bean)
100g 81% Extra Dark Chocolate
Flaked Sea Salt
- Prep an 8" x 8" baking dish with parchment paper, should be about 1.5" high on the sides.
- In a large pot - preferably without a coating so you can see color change - over medium heat, add the corn syrup and a thin layer of the sugar. As the sugar starts to melt, sprinkle thin layers of the remaining sugar over the melted sugar. If the edges of the melted sugar starts to caramelize before all the sugar is added and melted, reduce heat.
Note: If your burner has some cold spots, you may need to gently mix the melted sugar with the additions. But try to agitate as little as possible (over-mixing can cause the sugar to crystallize).
- Cook until the mixture becomes caramelized to your liking. The darker the caramel the deeper the flavor, but this can also cause some bitterness.
- While the sugar is caramelizing, mix together the cream, vanilla, and baking powder. Flash in the microwave for 30-60 seconds until warm to the touch.
- Remove the caramel from the heat and whisk in butter. Then, whisk in the cream mixture.
Note: This step produces a lot of steam and causes the caramel to bubble up. Whisk quickly, but protect your hands from steam and splashes!)
- Put the caramel back on medium heat, until the mixture reaches 114oC/237oF.
- Whisk in the 81% Extra Dark Chocolate.
- Return to the heat and cook until the mixture reaches 119oC/246oF. Use spatula to gently stir, scraping the bottom of the pot to prevent burning.
- Remove from heat and let cool for about a minute.
- Pour into prepared dish. Sprinkle with sea salt and let set.
- Once cool, remove from pan and cut into squares or logs and serve. Or wrap with wax paper.