Some of the chocolatiest chocolate I’ve ever had.
Watch the video here.
INGREDIENTS
1 1/4 cups (288 g) heavy cream
3/4 cup (136 g) chocolate chips
2/3 cup (196 g) light corn syrup
1 1/4 cup (240 g) sugar
1/3 cup (68 g) butter
1/4 Tbsp sea salt
SUPPLIES
An 8×8 pan
Some parchment
A large saucepan
A spoon or spatula
A candy thermometer
A cutting board
DIRECTIONS
Line the 8×8 pan.
In a large saucepan over medium heat, combine the cream and chocolate chips. Stir until the chocolate is completely melted.
Add the corn syrup and sugar.
Bring the mixture to a boil, stirring constantly.
Add a thermometer to the saucepan and continue to stir until it reaches 248 F, adjusted for altitude.
Remove the pan from the heat and quickly stir in the butter and salt. Stir until the butter is completely incorporated.
Once the butter is completely mixed in, pour the mixture into the 8×8 pan and leave it on the counter to cool, at least 8 hours
Remove it from the pan and cut it into whatever size pieces you’d like.
Wrap each piece in parchment or wax paper.
