I want to try making chocolate covered salt carmels. I looked at a recipe on epicurious. The reviews generally thought the caramel was too hard. I'd like a soft and creamy carmel. I haven't made much candy before. Do I just cook the carmel to a lower temp for it to be soft ? To cover with chocolate - do I need to temper the chocolate fitst ?
Go look at the book "Pure Chocolate" by Fran Bigelow. Her sea salt caramel chocolates are quite good, and her book has tons of invaluable information for making chocolate confections.
Fine Cooking magazine has a great recipe for honey caramels.It's posted on their website. Make sure you have a candy thermometer.