450577 Sat Oct 13 19:12:42 -0700 2007 3 31 Home Cooking 0 3032456 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 ? Sat Oct 13 19:12:42 -0700 2007 13429 chowmel 1 3032476 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. Sat Oct 13 19:23:50 -0700 2007 3032456 37328 ms_bir 1 3033691 Here's a pretty reliable recipe: http://www.leitesculinaria.com/recipes/cookbook/golden_caramels.html 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. http://pastrystudio.blogspot.com/ Sun Oct 14 14:01:27 -0700 2007 3032456 100473 meta 1 3033835 Fine Cooking magazine has a great recipe for honey caramels.It's posted on their website. Make sure you have a candy thermometer. Sun Oct 14 15:24:20 -0700 2007 3032456 60805 cmarie