Instructions

1. Line 9×9 pan by with parchment paper and leave the that parchment to overhangs all four sides so you could use it to lift out the caramel. Spray the paper with nonstick spray or grease with butter or oil.
2. Cut butter into pieces and combine with heavy cream in a small pan over medium heat until butter has melted, set aside,
3. Combine water and corn syrup in a small saucepan, add the sugar and gently stir the sugar into the water and corn syrup to moisten the sugar.
4. Bring the mixture to a boil over medium heat and then cover with a lid for 1 minute.
5. Remove the lid and attach a candy thermometer and continue cooking the sugar for 5 to 10 minutes, until it reaches a temperature of 320 degrees F ( it should get light amber color )
6. When sugar reaches 320 degrees F start adding about a sixth of the butter and cream mixture at the time then stir and repeat with the remaining cream and butter. Be careful, the sugar will bubble a lot when adding the butter and cream !!!
7. Cook for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F.
8. When the caramel reaches desired temperature, stir and pour it immediately into the prepared pan. Tap pan firmly on a flat surface to level the caramel and set aside to cool for 3-4 hour and than using overhanging parchment paper, lift it out of the pan.
9. Line a baking sheet with parchment paper
10. Grease a sharp knife and cut caramel into 1.5″x 1.5″ squares (if the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up)
11. Place a mini marshmallow in the center of each square of caramel, bring top and bottom corners together, fold sides toward the center and roll to form a ball and place on the lined baking sheet and press it really gently to flatten it a little.
12. Refrigerate rolled caramels for 30 minutes to make them easier to dip in the melted chocolate.
13. Melt the chocolate.
14. Drop one caramallow at the time in the melted chocolate and using a dipping fork flip it over to coated well with chocolate. Gently tap of the excess chocolate and transfer it on the parchment paper and sprinkle with a salt.
15. Refrigerate them to set the chocolate (about 15 minutes).