Yields 64 bonbons / 10 grams each / 1x1 inch (2.5cm) square /1/2 inch (1.25cm) thick.
Heat up heavy cream with vanilla, corn syrup and honey. Cover and let infuse. Cube butter and chop chocolate thinly and set aside. Line a 8x8 inch (20cm) cake pan or similar.
For the caramel a sec (without water), cook sugar in a heavy-bottomed saucepan on medium high heat to amber color stirring every so often. Turn off the heat, carefully whisk in the hot heavy cream mixture and add the chocolate. Cook until thermometer reads 250ºF (120ºC). Turn off the heat and add the cubed butter and red food coloring, mix until completely smooth.
Oil pan and lined it with oiled parchment. Pour in the chocolate mixture and allow to sit, undisturbed for at least 2 hours (overnight is best). When the chocolate caramel it set, cover top with wax paper in contact and lift them out of the pan by the parchment paper flaps and flip onto a cutting board. Remove parchments. With a very sharp knife, cut the chocolate caramel block in half, then each half in 4 strips. Divide the 8 strips into 8 candies (8x8=64) leaving space between each piece otherwise caramels will reconnect from each other. Chocolate caramels can be topped with toasted nuts such as pistachio, hazelnut, walnut, pecan, almond.. Best to keep chocolate in a dry and cool area for up to 3 months. Refrigerate if necessary. Enjoy!