Comments on: salted chocolate caramels http://smittenkitchen.com/2006/11/salty-and-sublime/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nicole B http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-1370252 Nicole B Wed, 28 Dec 2011 22:06:47 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-1370252 I just made these for my family as a Christmas present. They loved it! I wrapped them individually in wax paper like you suggested. The 2 pieces of advice I give if making these is to put 1/2 the amount of salt directly in the chocolate and lightly salt the top, pressing it in a little. I did not rely on my thermometer for the final temp. I dropped a little caramel into a glass of ice cold water to test the firmness. They came out perfect. I just made these for my family as a Christmas present. They loved it! I wrapped them individually in wax paper like you suggested. The 2 pieces of advice I give if making these is to put 1/2 the amount of salt directly in the chocolate and lightly salt the top, pressing it in a little. I did not rely on my thermometer for the final temp. I dropped a little caramel into a glass of ice cold water to test the firmness. They came out perfect.

]]> By: opinionatedchef http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-1337417 opinionatedchef Thu, 22 Dec 2011 19:55:23 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-1337417 just fyi, i always cook my caramel to 265 degrees F. i like them not soft, but firm/chewy. The most helpful thing about your recipe is that you took the chance and used 72% dark choc. This is a tremendous help because i had thought that it wouldn't work because of the original note about 60%. I also like to add 2T. or more finely ground cardamom seeds and pour this caramel over pistachios spread out in the bottom of the pan. i also have developed a recipe for Coffee Caramel Turtles that you might find of interest: http://chowhound.chow.com/topics/824388 thnx again! mindy just fyi, i always cook my caramel to 265 degrees F. i like them not soft, but firm/chewy. The most helpful thing about your recipe is that you took the chance and used 72% dark choc. This is a tremendous help because i had thought that it wouldn’t work because of the original note about 60%. I also like to add 2T. or more finely ground cardamom seeds and pour this caramel over pistachios spread out in the bottom of the pan. i also have developed a recipe for Coffee Caramel Turtles that you might find of interest:
http://chowhound.chow.com/topics/824388
thnx again!
mindy

]]> By: Kathleen http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-1298966 Kathleen Thu, 15 Dec 2011 02:27:45 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-1298966 I just made these two nights ago. They are delicious - but then again, I love chocolate, caramel, AND salt. That's probably why I made them though. I added a 1/4 teaspoon of fleur de sel when I added the butter and then a pinch or two of salt sprinkled over the top at the end. They are a teeny too soft for my liking. Fudge like, as described in the post. But I know I went to 255... I think where I must have gone wrong is at the "golden" colored syrup part... I added the chocolate well before my 10 minutes were up, merely because of the color of the syrup. Now I see someone's recommended a specific temperature of 340 - so when I try this again, I'm going to use a thermometer for that part too. I just made these two nights ago. They are delicious – but then again, I love chocolate, caramel, AND salt. That’s probably why I made them though.

I added a 1/4 teaspoon of fleur de sel when I added the butter and then a pinch or two of salt sprinkled over the top at the end. They are a teeny too soft for my liking. Fudge like, as described in the post. But I know I went to 255… I think where I must have gone wrong is at the “golden” colored syrup part… I added the chocolate well before my 10 minutes were up, merely because of the color of the syrup. Now I see someone’s recommended a specific temperature of 340 – so when I try this again, I’m going to use a thermometer for that part too.

]]> By: Joan B http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-1292334 Joan B Tue, 13 Dec 2011 11:34:57 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-1292334 I found out a way to get a good reading from a candy thermometer from the center of the pot, and that is to slide a wooden soon thru the clip on portion of the thermometer and balance the spoon over the center of the pot. It seems like caramel making is a waiting game, but so worth it! I found out a way to get a good reading from a candy thermometer from the center of the pot, and that is to slide a wooden soon thru the clip on portion of the thermometer and balance the spoon over the center of the pot. It seems like caramel making is a waiting game, but so worth it!

]]> By: Kat Taylor http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-972412 Kat Taylor Wed, 05 Oct 2011 03:30:54 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-972412 Just found this and must try. The store I work for carries Maison Bouche fleur de sel caramels and these are like candy crack, so if I can duplicate this somehow at home it would be fabulous. Well, perhaps not for my waistline. Just found this and must try. The store I work for carries Maison Bouche fleur de sel caramels and these are like candy crack, so if I can duplicate this somehow at home it would be fabulous. Well, perhaps not for my waistline.

]]> By: Simone http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-826066 Simone Sat, 06 Aug 2011 10:53:46 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-826066 Another hit, thanks Deb. Absolutely delicious. I cooked until 255 but it took nerves of steel as I desparately wanted to take it off in case it burned. So happy I didn't :) Another hit, thanks Deb. Absolutely delicious. I cooked until 255 but it took nerves of steel as I desparately wanted to take it off in case it burned. So happy I didn’t :)

]]> By: Christy http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-765705 Christy Tue, 05 Jul 2011 23:14:21 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-765705 I just made these and they turned out delicious!! I was pretty conservative on the salt at the end but I actually really like the complement of salt to the caramel. the only problem I had was the wax paper sticking to the caramels, so much so I had to cut off the paper which wasted some of the candy :(. Do you have any suggestions to overcoming this for next time. Other than that one snag I really enjoyed this recipe and thank you for sharing it. I just made these and they turned out delicious!! I was pretty conservative on the salt at the end but I actually really like the complement of salt to the caramel. the only problem I had was the wax paper sticking to the caramels, so much so I had to cut off the paper which wasted some of the candy :(. Do you have any suggestions to overcoming this for next time. Other than that one snag I really enjoyed this recipe and thank you for sharing it.

]]> By: tamara http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-735348 tamara Tue, 21 Jun 2011 08:04:12 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-735348 Hello, :) they look amazing and I would like to try making them but where I live we don't have double cream - the cream with the highest % of fat is 33 % whipped cream. Do you think it would still work as long as the temperatures are adhered to? Thank you :) Hello, :)

they look amazing and I would like to try making them but where I live we don’t have double cream – the cream with the highest % of fat is 33 % whipped cream. Do you think it would still work as long as the temperatures are adhered to? Thank you :)

]]> By: hema http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-638229 hema Fri, 06 May 2011 03:02:22 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-638229 first, i absolutely love,love,love your website! second, just wanna ask, what will happen to the consistency and end product if i omit the chocolate? first, i absolutely love,love,love your website! second, just wanna ask, what will happen to the consistency and end product if i omit the chocolate?

]]> By: hannah http://smittenkitchen.com/2006/11/salty-and-sublime/#comment-614671 hannah Tue, 12 Apr 2011 07:03:01 +0000 http://smittenkitchen.com/2006/11/salty-and-sublime#comment-614671 this sounds amazing! can't wait to try it! this sounds amazing! can’t wait to try it!

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