These chocolate caramels are final treatment. Due to the homemade caramel and a small saline, they taste incredible. Great for gifted.
We soften soft, gray caramels in creamy chocolate for this recipe and they are on top of the sea salt. They are almost irresistible. I’m using my recipe Homemade caramelsWhich hundreds of home cooks used and loved?
These chocolate-covered caramels are soft, chewed and perfectly melted in your mouth. For another caramel recipe, see my Homemade caramel sauceA number or, another gifted treatment, they Chocolate trufflesA number
The main ingredients and equipment
- Chocolate. I recommend using good quality chocolate for the best results, whether you choose milk, dark or white. Some brands I personally love is Ghirardelli, Callebaut and Scharffen Berger.
- Sugar. Simple granular sugar is the way to go to this recipe.
- Light corn syrup. While I often don’t use it in other recipes, the key to the best, more consistent caramel tissue. However, if you are a pinch, I have successfully used pure honey or gold syrup as substitutes.
- Butter. I’m using salted butter to lift this caramel taste. If you only have untreated butter, add 1/4 teaspoon of delicate salt on the butter and cream mixture.
- Hard cream. For soft and sneak caramels, choose a higher-fat cream, such as “heavy cream” or “heavy whipped cream”. If you are in UK or Australia, a double cream or dense cream will work beautifully with at least 35% fat.
- Salt. He sprinkles them thoroughly or grayed sea salt in order to create shipped chocolate caramel. Smoked salt is also nice.
- Equipment. For this recipe you need a thermometer of sweets, a small, overloaded saucepan to freeze the scorpion, and the standard 9 × 5-inch loaf. I like to use all my 2-quarts all Clad Boiler for this small batch.
How to make chocolate covered caramels
Before making caramels at home, read a few times through the recipe, make all the equipment and measure the ingredients. Candy preparation can switch quickly, and if you are not ready, everything can go well to bad quickly.
Don’t try this recipe without candy thermometer. The temperature is important. Our recipe is a two-way process. First, we make sugar syrup (sugar, corn syrup and water), then add a mixture of cream and butter. For more details, I recommend watching our video or to pass it on Caramel recipeWhere do I share additional tips?
You will damage the caramel mixture into a piece of the loaf and let it cool a few hours before cutting it into caramels. Then you can melt them in melted chocolate.
I melect the chocolate in the microwave, but you can use a double boiler. Then we throw each caramel in chocolate (a mess but delicious process).
And finally, to make them really special we add to the top of the sea salt.
Caramels covered with salted chocolate
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Preparation
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Boil
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I love this chocolate caramels that are soft, chewed and melted great in your mouth. Getting all the equipment ready and measure components before compiling them. I love dark chocolate but milk or white chocolate is also nice.
Makes 32 caramels
Watch to make the recipe
You will need
Homemade caramels
1/2 cup (113 g) butter
1/2 cup (120 ml) heavy cream or heavy whipped cream (36 to 40% Butterfat content)
3 tablespoons (44 ml) water
1/4 cup (60 ml) light corn syrup
1 cup (200 g) sugar
Chocolate coverage
1 pound (450 g) high quality chocolate, milk, dark or white
2 tablespoons (28 g) butter
1/2 teaspoon flaked sea salt or more if necessary
Directions:
- Make caramels
1Start lying lightly to 9 × 5 inch loaf. Cut a piece of parchment paper to accommodate inside the pan to the parties at least inches. Light lubricate parchment paper, put it in a pan and put aside.
2Cut the butter into 8 pieces, then add in a microwave bowl. Add heavy cream. Heat heat in the microwave 1 to 2 minutes, until the butter is melted, and the mixture is hot. Set this one side for future use.
BookletConnect the syrup of the water and corn syrup in a small saucepan. Add sugar, be careful not to spoil it on the side of the frying pan. Gently mix sugar and corn syrup, just enough to moisturize.
ThreeHeat the mixture on the medium heat until the sugar boils. Cover 1 minute to create steam, which helps any sugar that sticks to the parties, the mixture melts.
5Remove the lid and attach the sweetness of the candy to the boiler. Cook sugar until it reaches 320 ° F (160 ° C) and converts light amber color, around the ends, 5 to 10 minutes.
6 years oldCarefully and slowly fill with the sixth of the butter and cream mixture, mixing with the foundation of the thermometer to include it.
HaRepeat with the rest of the cream and butter, adding it to small batches and mixing each supplement. The mixture will collapse strongly, so be careful to prevent it from leakage.
HaTemperature will drop after you add cream and butter. Continue cooking until caramel reaches 240 ° F (115 ° C): 5 to 10 minutes.
HaReaching 240 ° F (115: C), carefully pour caramel made in a loaf of a loaf of bobs. Let it cool completely (about 3 œ hours).
10 years oldUnmoll caramel. If it’s too soft, it’s up to 30 to 45 minutes to be tight. Use a large, sharp knife to cut caramel in your desired shape. We cut 1 inch with 1 inch squares.
- Immerse caramer in chocolate
1Draw a baking sheet with parchment paper.
2Cut your chocolate into small pieces using a tight knife. Book 1/3 cup of these chocolate pieces and put them aside.
BookletPlace the remaining chocolate in the microwave. Add the butter and the microwave to 30 to 45 seconds, stirring after each break, until the chocolate melts almost completely.
ThreeRemove it from the microwave and mix with reserved chocolate pieces. Continue mixing until the mixture is smooth and shiny.
5To cover caramels use two forks, each caramel to sink into a melt chocolate. Allow any unnecessary chocolate to reduce, then place the caramel below the cooked baking sheet. Immediately sprinkle a pinch of salt on top of each caramel.
6 years oldLet the chocolate completely gather at room temperature.
HaOnce you collect, wrap each caramel plastic wrap or a candle with a paper to protect them. Enjoy them right away, roam them up to two weeks or freeze them up to a month.
Adam and Junny tips
- Equipment I use: I use a standard candy thermometer (Taylor thermometer displayed in video and photos) and 1 ½ a severe heavy, thick fastened saucepan (I love all my clad d5 2-quart).
- Salted butter. Years later I prefer salted butter. If you have untreated butter, add 1/4 teaspoon of fine salt. You can also use untreated butter we use in the video.
- Double recipe. I usually don’t recommend double this caramel recipe. Double the recipe may make it difficult to accurately control the temperature, which is very important to achieve the right tissue and consistency in caramels. If you need a larger amount, the best to make multiple batches. However, if you have experienced candy and if you have a large basket, you can try to double the recipe. Just be extra vigilance for temperature monitoring and cooking time adjustment.
- This recipe was inspired and adapted from the Jacques of the Jacquetian Book, “Chez Jacques. Cook traditions and rituals. “
- The food facts below are evaluated. We included all chocolate calculations, which is unlikely as you will have a certain balance.
Nutrition by service
The amount of serving
1 caramel
Compound
Scintend
141
Compound
Tota girl
8.3 g
Compound
Cholesterol
11.7 mg
Compound
Sodium
39.1 mg
Compound
Carbohydrate
17.5 g
Compound
Dietary fiber
1 g
Compound
General sugar
16.4 g
Compound
Protein
1.1 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
