Chocolate Caramels

Line an 8x8 inch square cake pan by criss-crossing two sheets of parchment paper, being sure to cover all sides. Spray lightly with cooking spray and set aside.

In a 1-quart heavy saucepan, bring heavy cream to a boil over medium-high heat. Reduce heat to low and add chocolate. Let stand one minute then stir until smooth. Remove from heat and set aside.

In a 5-quart heavy saucepan, bring sugar, corn syrup, water and salt to a boil over medium heat until sugar is dissolved. Without stirring, continue to boil uncovered for about ten minutes until sugar becomes a golden brown. Occasionally swirl pot so that sugar does not burn to the bottom.

Add chocolate to sugar keeping in mind that the mixture will bubble vigorously.

Stir continuously over medium heat for about 15 minutes until candy thermometer registers 255 degrees Fahrenheit.

Add butter, stir until completely melted and smooth. Immediately pour into prepared pan and allow to set for at least two hours.

Remove caramels from pan and cut into one inch squares. Store in an airtight container for up to two weeks.

Melt candy melts according to package directions.

Dip caramels into chocolate, tap off excess and transfer to parchment paper to set.

If desired, add sprinkle to the top of each caramel immediately after dipping and before the chocolate sets.