Chewy Salted Caramel Chocolates

If there’s one thing I love more than caramel, it’s salted caramel. An apparently I’m not alone; according to the New York Times the whole world has gone nuts for Salted Caramel since 2008.  Apparently Salted Caramels are the favourite treat of President Obama (well, other than Nicorette Gum), and this much-publicised passion has given a huge boost to a flavour combination that started in France.

Salted butter caramels are a traditional confectionary from Brittany, but they really hit critical mass when renowned pastry chef Pierre Hermé invented a salted caramel macaron that inspired a small cult among American food professionals in the late 1990s. This recipe comes from Gourmet Traveller, and can be found after the jump.

Chewy Salted Caramel Chocolates

  • 250 grams white sugar
  • 250mls double cream
  • 60 grams liquid glucose
  • 30 grams butter
  • 3 tsp sea salt
  • 200 grams dark chocolate, coarsely chopped
  1. Place sugar, cream, glucose, butter and 3 tsp sea salt in a heavy based pan.
  2. Stir over medium-heat until sugar dissolves.
  3. Increase heat to medium-highand boil until mixture reaches 118°C on a candy thermometer – about 7-8 minutes.
  4. Divide among 24 lightly-buttered mini-muffin molds and refrigerate until firm (3-4 hours).
  5. Melt chocolate in a heatproof bowl over a saucepan of simmering water.
  6. Spoon over each caramel and stand until set.
  7. Remove from molds and store on a single layer in an airtight container lined with baking paper for up to five days. (Ha! You think they’re going to last that long?!?)


~ by swalloworspit on June 20, 2010.

One Response to “Chewy Salted Caramel Chocolates”

  1. SWALLOW in taste, but crap decoration and presentation. I’ll have to give them another go.

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