Unsalted butter, for greasing pan
‐½ cups heavy cream
‐½ cups granulated sugar
cup plus 2 Tbsp light corn syrup
ounces 62% semi‐sweet chocolate, finely chopped
Tbsp cocoa nibs, crushed with a rolling pin (optional)
Cup a 9x17‐inch piece of parchment paper. Lightly butter a 9x9x2‐inch pan and line it with the parchment paper, letting it extend over two opposite sides. Stir together the cream, sugar, corn syrup, and salt in a pot with a heavy bottom, and clip a candy thermometer to the side of the pot. Bring to a boil and then continue to cook until the mixture reaches 250° F. Remove the pot from the heat and let cool for 5 minutes. Add the chocolate and stir with a heatproof spoon or spatula until the chocolate is melted and the mixture is smooth. Pour into the prepared pan and spread in an even layer with a small offset spatula. Once the caramel starts to set, sprinkle with the cocoa nibs and press them into the surface gently. Allow the caramels to cool at room temperature until firm, at least 2 hours. Lift the caramel block from the pan, using the parchment paper “handles”, and place on a cutting board. Dip a knife in hot water, dry and cut the caramels into 1‐inch squares, heating (and drying) the knife as necessary. Store the caramels in an airtight container.