From Love and olive oil, Lindsay and Taylor with their ‘Chocolate and cocoa nib caramenls’ recipe:
2 cups heavy cream
1 1/4 cups light corn syrup
2 1/4 cups sugar
1/4 teaspoon salt
9 ounces bittersweet chocolate, chopped in small pieces
1/2 cup (1 stick) unsalted butter, cut into chunks
1/4 cup cocoa nibs
Line an 11-by-9-inch baking pan with parchment paper and set aside.
In a heavy 4-quart saucepan, combine 1 cup cream, corn syrup, sugar, and salt. Bring to a boil over medium heat, stirring occasionally, for 15 to 20 minutes, washing down sides of pan with a pastry brush dipped in water as needed to remove any stray sugar crystals.
When the temperature reaches 220 degrees, add chocolate and butter and return to a boil. Slowly add remaining 2 cups cream. Cook at a gentle boil, still stirring, until temperature reaches 240 degrees (soft-ball stage), another 30 to 40 minutes.
Immediately pour mixture into prepared pan (do not scrape the pot). Sprinkle with cocoa nibs. Let stand uncovered at room temperature for at least 4 hours without moving.
When cool, lift out of baking pan using edges of parchment paper as handles. Using a large buttered knife or a pastry cutter, cut into 1-by-1 1/4-inch logs. Wrap each piece in cellophane or waxed paper.
Caramels will keep in the refrigerator for up to one month. Let come to room temperature before serving if you prefer a softer caramel.
Photos from Linsday and Taylor.