Ingredients:
Candy
1 pound1 pound /(454 grams) melted and tempered dark chocolate
15 foil candy cups
Caramel Filling
1 tablespoon(20 grams) light corn syrup
1 cup(198 grams) granulated sugar
2/3 cup(151 grams) heavy cream
4 tablespoons(57 grams) unsalted butter, at room temperature
1 teaspoon(3 grams) vanilla bean paste
1 teaspoon(3 grams) kosher salt
Flaky salt, for finishing (optional)
Directions:
Set out the foil cups onto a flat baking sheet. Spoon a small amount of chocolate into each cup and tilt the cups around to fully coat the base and sides (alternatively, you can place the chocolate in a piping bag, and pipe the chocolate into the cups to fill them). Tilt the cups over the bowl of melted chocolate to help drain out the excess. Let set until the chocolate is firm, about 30 minutes.
In a medium pot, layer the corn syrup, granulated sugar, and water (in that order). Stir the mixture with the probe of your digital thermometer (or the handle of a wooden spoon) to break up any dry pockets or clumps of granulated sugar—but the goal is to only stir enough to evenly combine the ingredients, and no more.
Cook the mixture over medium heat until it reaches a medium amber/dulce de leche color. (There is no precise temperature to recommend here—a blonder caramel will be lighter in flavor, and darker caramel will be more bitter.) While the mixture cooks, heat the cream in the microwave (or on the stovetop) until it’s hot, but doesn’t come to a boil. Remove from the heat.
When the caramel reaches the right color, remove the pot from the heat, add the warm cream and the butter; be careful, this may cause the mixture to bubble up strongly. If necessary, heat gently over low heat to melt/combine the mixture until evenly combined, then remove from the heat. (Sometimes the caramel will “seize” and become firm, but heating it gently will bring the mixture back together.)
Add the vanilla and salt and mix to combine. Cool to room temperature.
Carefully pour the sauce into the set chocolate cups, filling about 3/4 of the way full. Transfer to the refrigerator for about 30 minutes (and no more than an hour).
Spoon (or pipe) chocolate into each cup, covering the caramel and filling to the top edge of the cup. Let sit until firm at room temperature until set, about 30 minutes.