1 1/2 cups heavy cream

6 tablespoons butter

1 1/2 teaspoons sea salt

2 1/4 cups sugar

3/8 cup corn syrup

3/8 cup water

3/4 cup dark chocolate chips

1 heaping teaspoon butter

1 1/2 teaspoons sea salt, plus extra for sprinkling on top of caramels

Line an 8x8-inch pan with parchment paper. Set aside.

In a small saucepan, combine cream, 6 tablespoons of butter, and 1 1/2 teaspoons sea salt. Heat over medium heat, stirring constantly until just barely boiling. Remove from heat and set aside.

In a large saucepan with tall sides, combine sugar, corn syrup, and water. Heat until boiling, stirring often.

Continue boiling the sugar mixture without stirring; instead, occasionally lift and swirl the pot.

Boil until the sugar mixture is caramel color. Be sure to constantly watch the pot as once the syrup begins changing color, it turns quickly and you do not want it to get too dark as it will taste burnt.

When the sugar mixture is a nice caramel color, add the cream mixture while stirring constantly. Use caution as the caramel will foam up.

Continue boiling the caramel until it reaches precisely 250 degrees. The moment it reaches that temperature, remove the pan from heat. This is important as a couple of degrees when candy making means the difference between crunchy and chewy caramel.

Pour the caramel into the prepared pan. After the caramel has been allowed to fully cool, remove it from the pan and cut into pieces.

In a microwave-safe bowl, combine chocolate chips and 1 heaping teaspoon of butter. Microwave on high for 15 second intervals, stirring after each cycle, until the chocolate is melted.

Dip the caramel pieces in the melted chocolate. Place on a parchment lined cookie sheet to allow the chocolate to set.

After approximately 20 minutes, when the chocolate has begun to set, sprinkle one of the chocolate covered caramels with a few grains of sea salt. If the salt turns transparent, let the chocolate set a bit longer. You want the salt to stick to the chocolate, but not dissolve. When the salt sticks, sprinkle the remaining caramels.

Wrap each caramel in a square of wax paper and store at room temperature.