Once upon a time Toni made some chocolate caramels...and things went badly wrong but luckily then there was a second attempt:
no candy thermometer, but hopefully no glass in the caramels either.
1 cup of heavy cream
5 oz dark chocolate
2 tbsp honey
2 tbsp dark corn syrup
2 tbsp water
1/8 tsp salt
3/4 cup sugar
2 tbsp brown sugar
1.5 tbsp butter
Bring the heavy cream to the boil, add chocolate and let it melt for a minute, then stir until everything is melted and remove form heat.
Bring all the sugary items plus salt to the boil. Let it go dark golden brown, which should take about 10 minutes. This will also require quite a bit of stirring. Then slowly add the chocolate cream mix. Don't be afraid the steaming and bubbling is normal. Boil all this on medium heat for about 15 minutes with constant stirring so it doesn't burn. If you had a thermometer (unlike me, because I broke it with my previous attempt) the mixture should reach a core temperature of 255F or 125C.
Then add the little bits of butter wait till they are melted and then pour the entire mixture into a 8x8 inch dish lined with parchment paper. Don't be tempted to scrape the left overs from the pan out! Let it cool for 10 minutes and then sprinkle with coarse salt.
Everything should cool thoroughly for about 2 hours then, little squares can be cut, which can then be wrapped into wax/grease proof paper.
Et voila some salted chocolate caramels ready to be served.