First, line an 8x8 inch baking pan with parchment paper and lightly oil it for easy caramel removal later. Then, in a heatproof bowl, combine the heavy cream and cubed room temperature butter; briefly warm this mixture in the microwave for 1-2 minutes until the butter is just melted and the cream is warm, stirring to combine. Having all your ingredients prepped and ready before you start cooking sugar is crucial for success, I always say! In a separate heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir just until the sugar is moistened.

Place the saucepan with the sugar mixture over medium heat. Bring it to a boil, then cover with a lid for 1 minute; this steams down any sugar crystals on the side of the pan. Remove the lid, attach a candy thermometer, and continue to cook without stirring until the mixture reaches 320°F (160°C). Working carefully, slowly pour the warm butter and cream mixture into the hot sugar in about six equal additions, stirring thoroughly after each addition to fully incorporate. Be mindful as the mixture will bubble up vigorously.

Continue to cook the caramel, stirring constantly, until it reaches 240°F (115°C), which is the firm ball stage. This process should take approximately 5-10 minutes, developing a rich amber color. Immediately pour the cooked caramel into the prepared baking pan. Allow it to cool at room temperature for at least 3.5 hours, or until fully set. If for some reason it's still a bit soft, I often pop it into the refrigerator for 30-45 minutes before attempting to cut it.

Once the caramel is firm, unmold it onto a cutting board and cut it into desired squares. Line a baking sheet with parchment paper. Chop the high-quality chocolate finely, reserving about 1/3 cup. In a microwave-safe bowl, combine the majority of the chopped chocolate with the melted butter. Microwave for 30-45 seconds, then stir until almost completely melted. Stir in the reserved chopped chocolate until the mixture is smooth and fully melted; this helps temper the chocolate for a better finish.

Using two forks or a dipping tool, carefully dip each caramel square into the melted chocolate, allowing any excess to drip off. Place the chocolate-covered caramels onto the parchment-lined baking sheet. Immediately sprinkle each caramel with flaked sea salt. I really prefer Maldon for its wonderful texture and briny crunch! Let the chocolate set completely at room temperature, which helps maintain its shine and snap.