CHOCOLATE CARAMELS WITH SEA SALT
We've listened to your comments on this recipe, and tested it - then retested it. It's adapted from "Mast Brothers Chocolate: A Family Cookbook," by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture. (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out - caramel is extremely hot. It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
Provided by Julia Moskin
Categories dessert
Time 55m
Yield About 100 small caramels
Number Of Ingredients 5
Steps:
- Line an 8-inch square pan with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides.
- In a small saucepan, heat butter and cream until melted and hot, but do not allow mixture to boil.
- Make the caramel: Pour sugar into a large saucepan fitted with a candy or instant-read thermometer. Heat sugar over medium heat until areas begin to melt and turn brown. Using a wooden or silicone spoon, stir melted areas to redistribute the heat. Continue to melt sugar, stirring gently to break up clumps until it is dark brown, bubbling and clear, about 330 degrees. This will take about 15 minutes.
- Immediately pour cream-butter mixture through a strainer into caramelized sugar, but be careful: It will bubble wildly. Heat the mixture over medium-high heat to 255 degrees. This will take about 10 minutes.
- Reduce heat to very low, add chocolate, and stir until melted and smooth.
- Pour mixture into lined pan and let cool 20 minutes. Sprinkle salt on top. Let cool at room temperature until firm, about 3 hours or overnight. (If weather is hot and humid, chill in refrigerator.)
- When caramels are cool and firm, use the parchment paper or aluminum foil to lift caramel slab out of pan. Using a large sharp knife and a ruler, cut into small squares, about 3/4 inch. Refrigerated caramel will need to soften slightly at room temperature before cutting.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 5 grams, TransFat 0 grams
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Cena Kneubehl
[email protected]The caramels didn't turn out as smooth as I would have liked. I think I overcooked them a bit.
Mohammad Robin
[email protected]These caramels are a bit too sweet for my taste. I think I'll try using less sugar next time.
Okechukwu Divine
[email protected]I wasn't sure how the chocolate and sea salt would go together, but I was pleasantly surprised. The flavors really complement each other.
Md Shahjahan
[email protected]These caramels are a bit pricey to make, but they're definitely worth the splurge. They're the perfect treat for a special occasion.
life Ahmed
[email protected]I've never made caramels before, but this recipe was easy to follow. The caramels turned out great and I'm so glad I tried them.
SACHINA SHRESTHA
[email protected]These caramels are the perfect combination of sweet and salty. I love how the chocolate and sea salt complement each other.
William Mayer
[email protected]I love how these caramels are not too sweet. The sea salt really helps to balance out the flavor.
Bimal JPT Channel
[email protected]These caramels are a bit time-consuming to make, but they're definitely worth the effort. They're the perfect gift for any chocolate lover.
Heino Matthee
[email protected]I'm not usually a fan of caramels, but these ones are an exception. They're so smooth and creamy, and the sea salt really adds a nice touch.
Robbin Milly
[email protected]These caramels are the perfect treat for any occasion. They're sweet, salty, and chocolatey all at the same time. What more could you ask for?
Damien Juarez
[email protected]I made these caramels for a party and they were a huge hit! Everyone raved about how delicious they were.
Ben Rings
[email protected]These caramels are so delicious! I love the chewy texture and the slightly bitter taste of the chocolate. The sea salt really brings out the flavor of the caramel.
Miguel Delgado
[email protected]I was a bit skeptical about making caramels at home, but I'm so glad I tried this recipe. They turned out perfectly! The chocolate and sea salt combination is divine.
Lord Kiss
[email protected]These caramels are amazing! They're so rich and creamy with the perfect hint of sea salt. I love how easy they are to make too. I'll definitely be making these again and again.