Monday, June 21, 2010
Chewy Salted Caramel Chocolates
Recipe from Gourmet Traveller
• 250g white sugar
• 250ml (1 cup) double cream
• 60g liquid glucose
• 30g butter
• 3 teaspoons sea salt
• 200g dark chocolate, coarsely chopped
Place the sugar, cream, glucose, butter and 3 teaspoon of sea salt in a saucepan, stir over medium heat until sugar dissolves. Increase the heat to medium-high and boil until mixture reaches 118C on a thermometer (7-8 minutes).
Divide among 24 lightly buttered mini-muffin moulds and stand until firm (3-4 hours).
Melt chocolate in a heatproof bowl over a saucepan of simmering water, spoon over each caramel and stand till set.
Remove caramels from moulds and store in a single layer in a baking lined airtight container for up to 5 days.
The caramel tasted really good – nice, soft, chewy texture with a subtle hint of salt here and there. I used double cream with the highest amount of fat that I could find, the cream I bought had 56% of fat – it was so rich, thick and creamy.
However, I found that the caramels didn’t come out of the mini muffin moulds easily. I used a knife to go around the edges to loosen them out but the caramel was a bit stuck sometimes so I had to use a spoon to yank it out, and then clean and trim the caramels a bit.
I also found that the caramels didn’t hold up their shape very well and spread a bit. This is what it looked like the next day, they had spread and looked like caramel coloured scallops stuck to each other.
I need to make the caramel stronger and hold better next time. What do I need to do? Add more glucose? Boil the mixture to a higher temperature?