Spray a 9x13 or 11 3/4 by 16 1/2 inch baking sheet (a half sheet pan) with vegetable oil spray and line with parchment paper.
(If parchment paper not available, spray pan generously and do not line with anything.)
In a heavy, 6-8 qt.
saucepan, combine cream, corn syrup, sugar and salt.
With a small paring knife, scrape the insides of vanilla beans well-reserve and add to the pot.
Over medium high heat, cook until sugar is dissolved, stirring with a heat proof spatula.
Dip a pastry brush in water and brush down sides of pan to remove any sugar crystals.
Stop stirring, reduce heat to medium and bring to a boil.
Clip on a candy thermometer and cook without disturbing, until temperature reaches 220 degrees.
When temperature has reached 220 degrees, remove from heat, add the butter and chocolate and stir until melted.
Return to heat and bring mixture back to a boil.
Cook over medium heat (do not lose the boil), stirring regularly to prevent scorching on bottom of pot.
When temperature reaches 244 degrees, remove from heat and stir in vanilla extract.
Carefully pour into pan without scraping pot.
Retrieve vanilla bean with tongs.
Let stand overnight, uncovered.
To cut, spray a large cutting board with vegetable spray and invert caramel onto board.
Remove parchment paper.
Cut into 1/2 inch pieces, and place on parchment lined pan spaced at least 1/2 inch apart so caramel doesn't stick together.
Dip caramel nuggets into melted and cooled dark chocolate with a candy dipping fork, tap off excess chocolate and drop onto a tray of freshly toasted coconut.
Roll to cover and let set completely.
Enjoy at room temperature.
Do not refrigerate.
What is a truffamel?
The same hand formed shape and delicate chocolate coating of truffles, but the lovely surprise of caramel instead of ganache in the center!