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 ?
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.