Salted Chocolate Caramels
From fizzle3nat 15 years ago
- 30 minutes to make
- Serves 64
I was looking online for a recipe for chocolate caramels and came across this one from the Epicurious website. These are awesome! The salt gives a nice balance to the sweetness and the chocolate. And they are so soft and creamy! Read more Pic is from Epicurious; will post my own when I make these again. See less
Ingredients
- 2 c. heavy cream shopping list
- 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped shopping list
- 1 3/4 c. sugar shopping list
- 1/2 c. light corn syrup shopping list
- 1/4 c. water shopping list
- 1/4 tsp. salt shopping list
- 3 TBSP. unsalted butter, cut into tablespoon pieces shopping list
- 2 tsp. flaky sea salt such as Maldon (this is what the original recipe called for, but I found it to be a bit much, 1 tsp. would probably be plenty) shopping list
- vegetable oil for greasing shopping list
How to make it
- Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment. Lightly oil.
- Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
- Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 243°F on thermometer, about 15 minutes (original recipe said 255, but I find that's a bit high for caramel). Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
- Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
The Rating
Reviewed by 10 people-
Oh, good home made Salted Chocolate Caramels love these things.
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in loved it
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I want one! Great recipe!
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in New Hartford loved it
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Saving this one now!!!
m2googee
in Tomball loved it
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