1 1/2 cups (375 ml) sugar

1/2 cup (125 ml) corn syrup

1/4 cup (60 ml) water

1 1/2 cups (375 ml) 35% cream, warm

2 tablespoons (30 ml) salted butter

5.5 oz (150 g) milk chocolate, coarsely chopped

Butter a 20-inch (8-inch) square pan. Line with parchment paper, letting the paper hang over two sides.

In a saucepan, bring the sugar, syrup, and water to a boil. Cook until the mixture turns a caramel colour.

Remove from the heat. Gradually add the cream and butter. Stir to combine. Bring to boil and cook until a candy thermometer reads 117 °C (242 °F). Remove immediately from the heat and add the chocolate. Let stand for 1 minute. With a spatula, combine without incorporating any air, until smooth.

Pour into the prepared pan. Let cool. Cover and let cool completely in the refrigerator, about 2 hours.

Unmould and cut the caramel into cubes. Let it warm up, if needed, to facilitate cutting.

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