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Dec 13, 2006 01:13 AM

Salted Chocolate Caramels-- anyone try these?

I'm thinking of making these from the December Gourmet. Does anyone have any tips to share? This will be my first experience making caramel.

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  1. Yes! We've made them 3 times, and they came out fantastic. We used fleur de sel instead of flaked sea salt, and Callebaut 55%.

    When they were cool, we wrapped them in colored foil and gave them as gifts. Let me know if you have any specific questions about the recipe.

    1. Just made them the other night--they're fantastic!

      1. It sure didn't get very positive comments on Epicurious... TerriL and mnosyne, were yours greasy?!

        1 Reply
        1. re: Katie Nell

          Mine didn't come out greasy. There is a little shine to the caramels, but nothing separated like I read in some of the other reviews. One thing I would recommend is to heat to 255F more slowly than perhaps some of the other posters did. I think the recipe says it should take 15 minutes. By the way, after I poured the caramel into the pan, I scraped the other caramel onto wax paper to eat later, and it was really good. It was harder than the cut caramels and tasted a little like the See's chocolate suckers.

        2. I thought the responses on Epi were not sooo bad-- everyone liked the flavor. I will report back on the greasiness factor. I am a bit concerned that greasiness would be a problem for the adorable tissue wrapping I had planned...

          3 Replies
          1. re: Procrastibaker

            I usually try not to even look at those reviews, but sometimes they draw me in! I'm very interested in trying these because A.) I tried the double chocolate caramel recipe on Epicurious and they didn't turn out, although they tasted good and B.) I just got the perfect pot for candy making!

            1. re: Katie Nell

              my caramel is forming as I write, so will report later this afternoon. i got some very cute tissue paper for this so I'll be PO'd if they don't turn out. cross your fingers! what kind of pot did you get? i'm using a 4 qt all clad b/c the next size up i have is 12 qt (my 8qt le creuset's enamel cracked and it's in the return process). and did you ever try the madeleines again?

              1. re: Procrastibaker

                I actually got this pan from Crate and Barrel: It's actually fairly heavy, but what I love about it, is that it has a pour spout, so I thought it would be perfect for candies... it also has really high sides. And no, I haven't attempted madeleines again. I was going to try a recipe from Dorie's cookbook since it is the cookbook of the month, but all of hers are baking powder recipes, so I don't know! I'm for sure going to try them after Christmas... I'm not sure if they would go over well with my extended family members- too plain, ya know?! ;-


                (I'm a procrastibaker too!! ;-) Please do report back!

          2. Oooh. That does look good for candy. I would love a pan with a pour spout-- we just upgraded all of our saucepans (wedding), but I didn't think to get one with a spout. The four qt. worked great. I am about to make myself sick on the dregs of the caramel that I scraped onto my silpat per TerriL's rec. My dregs are really soft, though, so I hope my caramel sets up OK! Looks good so far. It better because I accidentally spent 10 bucks on fleur de sel-- was in a rush and thought it said 2.49 but it really said 9.49! Combined with three bars of good chocolate, these little guys are not a bargain.

            Oh, and as for the mads, I was thinking of trying to dip them in chocolate next time. Though I gotta say that people have been loving them-- esp. with the brown butter and some orange zest. But they are kinda subtle for the holidays and don't last all that long.

            Procrastibaking is better than vegging in front of the TV, right?? ;)