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salt caramels

chowmel Oct 13, 2007 07:12 PM

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 ?

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  1. m
    ms_bir RE: chowmel Oct 13, 2007 07:23 PM

    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.

    1. m
      meta RE: chowmel Oct 14, 2007 02:01 PM

      Here's a pretty reliable recipe:


      If you're going for a chewier caramel, you're shooting for about 248 degrees F.

      You should temper the chocolate if you want them to look nice.


      1. c
        cmarie RE: chowmel Oct 14, 2007 03:24 PM

        Fine Cooking magazine has a great recipe for honey caramels.It's posted on their website. Make sure you have a candy thermometer.

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