I don't know about you but I just love anything that says 'salted caramel'. So when I saw this recipe I just had to make it.
The caramel was very easy to make and quick with a candy thermometer to get the right temperature. Using vanilla beans was interesting, I thought they were easier to scrap out....others have made it look easy! but i guess like most things it gets easier with practice! The recipe shows them made into nice moulds, but who really has 50 of one mould about the house. So I opted (as suggested to) pour it into a cake tin and then cut into squares when firm.
Next step, tempering chocolate! Right first off need to get a digital thermometer to be able to read the low temps 25-45 degrees C. I used Equagold dark Belgium couverture chocolate.
What?? ..... how is it that people know when i'm doing something fiddly! finally had the kids away/asleep and my parents come knocking at the door! So juggling talking and concentrating on what I'm doing.... arghh..... so frustrating! The temperature of the chocolate goes up and down so quickly, you really do need to move fast.
I managed to dip them in the chocolate and set aside to dry and sprinkled with sea salt flakes.
Not too bad for my first go at this. There is still a bit of a streak in the chocolate and the finish could be shinier. I'm not sure there is that crack when chocolate is tempered correctly!
But overall it was very fun to make and surprisingly easy! I may or may not have had a better result if i wasn't interrupted so i really can't blame my folks for that. Hmmm.... though maybe a should create a sign......
From the fridge the caramel is a bit chewy, but room temperature they are soft and soo easy to eat!..... nom nom
....shame there's not enough for everyone, you would love these!
The caramel was very easy to make and quick with a candy thermometer to get the right temperature. Using vanilla beans was interesting, I thought they were easier to scrap out....others have made it look easy! but i guess like most things it gets easier with practice! The recipe shows them made into nice moulds, but who really has 50 of one mould about the house. So I opted (as suggested to) pour it into a cake tin and then cut into squares when firm.
Next step, tempering chocolate! Right first off need to get a digital thermometer to be able to read the low temps 25-45 degrees C. I used Equagold dark Belgium couverture chocolate.
What?? ..... how is it that people know when i'm doing something fiddly! finally had the kids away/asleep and my parents come knocking at the door! So juggling talking and concentrating on what I'm doing.... arghh..... so frustrating! The temperature of the chocolate goes up and down so quickly, you really do need to move fast.
I managed to dip them in the chocolate and set aside to dry and sprinkled with sea salt flakes.
Not too bad for my first go at this. There is still a bit of a streak in the chocolate and the finish could be shinier. I'm not sure there is that crack when chocolate is tempered correctly!
But overall it was very fun to make and surprisingly easy! I may or may not have had a better result if i wasn't interrupted so i really can't blame my folks for that. Hmmm.... though maybe a should create a sign......
From the fridge the caramel is a bit chewy, but room temperature they are soft and soo easy to eat!..... nom nom
....shame there's not enough for everyone, you would love these!
