×
Hi!
Friendscookbook is site to share your recipes with friends and family.
You can log in with facebook or signup
Sea Salt Caramels With Bittersweet Chocolate
Description
Whereas usually I bake cookies for christmas last christmas I decided to surprise my loved ones with homemade chocolates instead. I always thought the combination of caramel and salt is ingenious. Caramel simply tastes better with a dash of salt.
So I decided to make chocolates with a salted-caramel filling and searched the internet for a good recipe.
This one here on About.com sounded quite promising, and I decided to give it a try.
Ingredients
320 ml / 1 1/3 cup heavy cream400g / 2 cups granulated sugar
120ml / 1/2 cup light corn syrup (or rice syrup, which you can get in organic stores/Bio-supermarkets)
80ml / 1/3 cup honey
6 Tbsp (85g or 3oz!!!) cold butter, cut into small pieces
- Mistake No.1: I used about 200g (2.5oz) butter...
1tsp vanilla extract
3tsp sea salt (fleur de sel)
- Mistake No2: Only 2tsp go into the caramel, the 3rd one is for garnish
450g / 1lb bittersweet chocolate, chopped
Instructions
Ok, I need to confess something here. I kind of messed the recipe up. But making caramel and chocolates can be quite tricky, and so it happened that I misread a few things and didn't pay proper attention. Mine turned out way too heavy and too salty. Otherwise they would have been delicious, I swear. But I will point out exactly where I did wrong so this won't be happening to you, as well. Yes, I will at some point make them again. And for all the family members who were wondering why I had decided to kill them with a butter and salt overdose: Sorry...it was so much work that I simply could not toss all these little "goodies". I really hope they weren't that bad....Anyway, here we go!
Directions:
Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
Cook the caramel, stirring occasionally, until it reaches 257 degrees on a candy thermometer.
I didn't have a candy thermometer, and it still worked out fine. You just really have to pay attention. Never leave the pot alone or get distracted. It takes a while until the caramel turns brown. It takes another while until the caramel gets darker brown. But then everything goes really quick and before you know it you may end up with burnt caramel. A thermometer may be a help but it's all about how quickly you can pull the caramel off the heat.
I also read on David Lebovitz's blog that you should avoid stirring the caramel if you can. Only carefully scrape the bottom of the pot every once in a while to prevent the caramel from burning.
Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt. Pour into prepared pan and let set at room temperature until firm enough to cut.
Cut the caramel into small squares or strips with a chef’s knife.
See, due to the fact that I used far too much butter my caramel was way to soft to be cut. I had to put the whole pan intothe freezer, then pull out some caramel balls with my hands, form them and again put them back into the freezer. otherwise they would have just melted away once the melted chocolate would have hit it...
Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.
Notes
PS: Even though I messed up a bit here, I can only highly encourage everyone to try making these chocolates. They will be absolutely delicious, when done right and make a wonderful gift!
Comments
Login to post a comment
posted 1 decade ago
Yum! Love the idea of caramel with a dash of salt Julia! Don't worry, I'm sure next time you'll get the salt and caramel combination just right :) I often find it takes a few goes to get complicated recipes perfect :)