Comments on: salted chocolate caramels

By: deb

deb — Tue, 22 Dec 2009 20:29:17 +0000

Thanks for all of the comments. I forget that this time of year, recipes like this get dusted off! It’s been years since I attempted them but as you have all read, it was a (delicious) disaster, and I’m overdue to give them a spin again and different temperatures. I’ll update this soon. I’m sorry it’s been causing uneven results.

By: Lydia

Lydia — Tue, 22 Dec 2009 19:18:51 +0000

I have to agree with Dave J. 255 degrees is too firm (1st attempt) and 242 degrees is too soft (my 2nd attempt). I will have to try his idea at 246 degrees. I did check my candy thermometer and it registers 212 degrees at boiling. I have a Taylor Elite Candy/Oil Thermometer from Williams-Sonoma for $20. They also have a digital one for $35, but I’m not enough of a candy maker either. The “website” links to it.

P.S. – Speaking of caramel, your “Vanilla Roasted Pears” were outstanding. I’ve made them twice (with Bartlett and Bosc) and, in the spirit of being a fellow bourbon lover, replaced the water with bourbon. Fabulous!

By: Dave J.

Dave J. — Mon, 21 Dec 2009 19:53:16 +0000

I made these last night, for the second time. Well, technically for the third time, but one of those involved a catastrophic burning-of-the-sugar that we shall not dwell upon. Anyway, I found the first time I made them that 255 was a bit TOO firm, especially for older people who might be concerned about their teeth. So yesterday I pulled them at 246 degrees, and that seems to be just about perfect.

As for the stirring–I stirred vigorously, all the way up to the point that I turned off the heat, and they came out fine.

This really is a great recipe. I stir Maldon salt into them right as I add the butter, and think this gives just the right amount of salt, even with the occasional slight crunch.

By: Shannon

Shannon — Mon, 21 Dec 2009 15:17:26 +0000

Deb I have a question for you. This recipe says to stir frequently until the mixture reaches 255. Other recipes that seem to have gotten good reveiws (Fler de Sel Caramels from Gourmet on Epicurious and Ina Garten’s Fleur de Sel caramels) say not to stir at all or to gently swirl. Is there a rule of thumb to follow – when to stir and when not to stir? When is gentle swirling okay?

In my attempt to make a recipe from the NYTimes, similar to the one on Epicurious, that called for NO stirring, I ended up with too-hard caramel on the bottom of the pot and caramel too-soft for cutting and wrapping on top (but still delicious for eating with a spoon!).

By: Liesel

Liesel — Mon, 21 Dec 2009 14:46:17 +0000

These did not work for me. They came out hard as a rock. I was hoping to dip them in chocolate but I ended up having to trash them. I’m not sure where I went wrong. Expensive thermometer and all. I want to try again but I’m afraid of ruining another round of Sharffen Berger and that makes me sick. Bummer..

By: barb

barb — Mon, 21 Dec 2009 01:57:31 +0000

i made these today. i was so excited, but they didn’t turn out as i’d hoped. the syrup took a very long time coming to temperature, and i’m sure i burnt the sugar/chocolate (and ruined my favorite pot) and now that they are cool, they are solid as a rock.
i’d probably try again sometime but not at 255 degrees (hard ball stage)
maybe 236 is where it’s at, a bit more than soft ball stage. i dunno.
pretty bummed out about wasting all those prime ingredients, so i’ll save it and use it as shavings for some other sweet thing.
thanks, though.

By: deb

deb — Thu, 17 Dec 2009 14:09:46 +0000

No, ganache doesn’t set, unless in the fridge, and even then, not totally firm.

By: kathleen

kathleen — Thu, 17 Dec 2009 06:14:49 +0000

i think i messed these up. i made them without the chocolate and then made a ganache and dipped the caramels in that… ganache doesn’t set, does it?

By: Colleen

Colleen — Fri, 11 Dec 2009 22:50:28 +0000

I can vouch for the Bittman recipe above for not chocolate caramels. In his book, he says that you can make chocolate caramels by adding 4 oz of chocolate to his recipe, so take from that what you want.

His recipe also comes out a bit softer than the chocolate caramels. I changed the recipe a bit by steeping a dozen or so cardamon pods in the cream and then letting the mixture sit overnight before straining it and using it in the caramels. I then relatively heavily buttered a foil lined pan and patted the bottom of the pan with ground pistachios. After pouring the caramel into the pan, I covered it with ground pistachios. Before cutting, I pushed in the pistachios. I am quite pleased with the result.

By: deb

deb — Mon, 23 Nov 2009 21:34:56 +0000

Julie -- Very often, candy thermometers are off. Here's a way to see if yours is.