1-Lightly oil a 9×5-inch loaf pan and line it with parchment paper with at least one-inch overhang; lightly oil the parchment.

2-Cut butter into pieces and heat with heavy cream in the microwave until butter melts and the mixture is hot; set aside.

3-In a small saucepan, combine water and corn syrup; add sugar carefully without splattering.

4-Heat the mixture over medium heat to boiling; cover with a lid for 1 minute to melt sugar solids on the sides.

5-Remove the lid and attach a candy thermometer; cook until the temperature reaches 320°F (160°C) and edges turn light amber, about 5 to 10 minutes.

6-Slowly add about one-sixth of the butter and cream mixture to the sugar syrup, stirring carefully; repeat adding the remaining cream and butter in batches, stirring between each addition; the mixture will bubble vigorously.

7-Continue cooking until caramel reaches 240°F (115°C), about 5 to 10 minutes after adding cream and butter.

8-Pour caramel into the prepared loaf pan and let it cool completely for about 3 ½ hours.

9-Unmold the caramel; if too soft, refrigerate 30 to 45 minutes to firm; cut into 1-inch squares.

10-Line a baking sheet with parchment paper.

11-Chop chocolate and reserve about 1/3 cup; melt the remaining chocolate with butter in the microwave in 30 to 45 second intervals, stirring after each.

12-Stir in the reserved chocolate pieces until smooth and glossy.

13-Dip each caramel into melted chocolate using two forks, letting excess drip off; place on the baking sheet and immediately sprinkle with sea salt.

14-Let the chocolate set at room temperature.

15-Wrap caramels individually in plastic or waxed paper for storage; refrigerate up to two weeks or freeze up to one month.