Comments on: Chocolate Salted Caramels Recipe

By: Susan

Susan — Mon, 12 Dec 2011 02:57:20 +0000

To clarify–at the altitude where I live cooking times were longer. It took about 15 minutes to get the sugar syrup to a deep gold color, and about 21 minutes for the caramel to reach 236 degrees.

By: Susan

Susan — Mon, 12 Dec 2011 01:54:14 +0000

I just made these EXACTLY as you specified in the recipe, except for adjusting for altitude (236 degrees for Denver). Oh. My. God. I’m going to have to hide them from myself otherwise there won’t be any left for gifts. They are PERFECT! Thanks so much.

By: recipes

recipes — Fri, 04 Dec 2009 04:30:40 +0000

Lauren,

Thanks for the great chocolate review, but i think om out for this, because my cholesterol is already high x(

Regards,

Stuart Taylor

By: Lauren

Lauren — Sat, 14 Nov 2009 05:27:14 +0000

Amy – With caramel (especially for caramel candies), the temperature is very key, and even though I know cooks who swear by testing by dropping a little caramel into cold water, I never make caramel without a candy thermometer. I’ve made these a few times now and I discovered that for a softer caramel, 245 degrees is the magic number. I’ve brought these to 160 before and they were hard – people sucked on them a bit before they softened up. They were delicious either way, but I think that the hard extreme is difficult for some people because they just look like they are going to be soft. If you are very serious about holding the caramel at a desired temperature once it gets up there, you can keep an ice bath at the ready for the pan to stop the cooking exactly where you want it.

By: amy squyres

amy squyres — Fri, 13 Nov 2009 19:12:26 +0000

It’s a question, really. I’ve been making caramels from an old recipe for many years. They are so wonderful. I’ve always made vanilla caramels, so last year I decided to make some chocolate. The recipe is very similar to yours but with less chocolate. They were fine when first finished, but in a day or two they became more like a crystallized fudge than a caramel. Yesterday I tried another recipe that had more chocolate. The same thing happened. Is there some secret I’m missing for these chocolate cousins? Thank you for any advice. xAmy

By: Jodie

Jodie — Sat, 18 Apr 2009 19:24:02 +0000

As an avid cook I have been following your blog since you started posting on facebook. I finally tried this recipe and it was delicious! Only problem is that I sampled a few too many and ended up with an upset stomach. Luckily the remainder are being given away as a birthday gift tonight.

By: Sophie

Sophie — Sun, 01 Feb 2009 08:31:00 +0000

These special caramels look so appetizing! Wow! I also have a candy thermometer but haven’t used it! Now, I will begin with this recipe! I also completely like your foodblog! Many greetings from Brussels, Belgium!!!

By: East Village Kitchen » Devil’s Food White-out Cake Recipe

East Village Kitchen » Devil’s Food White-out Cake Recipe — Thu, 01 Jan 2009 23:46:56 +0000

[...] 4 lbs. bag of Jacques Torres semi sweet chocolate (the one also responsible for bringing us chocolate salted caramels (rumored to be president-elect Obama’s favorite!), the NYT chocolate chip cookie, chocolate [...]

By: Lauren

Lauren — Tue, 23 Dec 2008 23:00:12 +0000

Danie – Thanks for that really important catch! I’m so glad that you are reading and you are always welcome as a dinner guest in the EVK. It would be amazing to have a reunion!

By: East Village Kitchen » Chocolate-Dipped Coconut Macaroons Recipe

East Village Kitchen » Chocolate-Dipped Coconut Macaroons Recipe — Tue, 23 Dec 2008 03:16:42 +0000

[...] flu. These decadent macaroons are another installment in the parade of chocolate creations (see: Chocolate Salted Caramels, THE New York Times Chocolate Chip Cookie, and Coconut Oatmeal Lace Cookies) for this holiday [...]