Dark Chocolate Sea Salt Caramels

Prepare the baking pan by spreading a generous amount of butter evenly across its surface, making sure to cover every inch of the 8-inch square pan completely.

Combine granulated sugar, half a cup of heavy cream, corn syrup, and softened butter in a medium-sized saucepan. Heat it over medium heat, stirring constantly to prevent scorching, until the mixture reaches a boiling point. Then, stir in the remaining half cup of heavy cream and continue cooking without stirring until the caramel mixture reaches a specific temperature, indicated by its ability to form a firm yet flexible ball when dropped into cold water. Remove the saucepan from the heat source and stir in a few drops of pure vanilla extract.

Carefully pour the warm caramel mixture into the prepared baking pan, allowing it to cool slightly before covering it with a layer of plastic wrap and refrigerating it for an extended period, preferably 8 hours or overnight.

After the caramel mixture has chilled in the refrigerator for a considerable amount of time, remove it from its container and allow it to warm up slightly, taking about 30 minutes for the mixture to reach room temperature. Line a baking sheet with waxed paper, making sure it is large enough to accommodate the caramel squares.

Combine dark and semisweet chocolate chips with a small amount of shortening in a microwave-safe glass or ceramic bowl. Heat it in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth, taking about 1 1/2 minutes to achieve this.

Cut the chilled caramel mixture into small, uniform squares, approximately 1 inch in size. Dip each caramel square into the melted chocolate, allowing any excess to drip off and creating a clean, smooth surface. Place the coated caramel squares onto the prepared baking sheet, sprinkling them with a pinch of sea salt before refrigerating them until they harden, taking about 1 hour to achieve this.