Time To Make The Soft Salted Chocolate Caramels
Here's the truth. I have been away, making caramels. A page ran in Domino Magazine about my 10 favorite things and in my list and I included my soft chocolate caramels. Not because it was convenient but because they are.
They are not just any caramels. I demonstrated how to make them at the New York Chocolate show last year and something happened. Folks started hovering around me. Considered questions were asked like, how do you pronounce it, "car-ah-mel" or "care-a-mel"? What sort of salt do you use? What...
Description: Soft, NOT stringy. CHOCOLATELY, not vanilla. KISS wrapped, not mass produced. Tender, sweet like the season's perfect ear of corn. Here's the catch. SALTY and sweet. Not overly but a hint. Another kiss....sea salt. French.
So, this page ran in the August issue of Domino and orders came in. Lots of orders.
There you have it. I have been away making caramels. THOUSANDS of pieces. Hand-wrapped, hand-made, heavy cream, the works--the old fashioned way. At one point, before the article ran I contacted a manufacturer. I sent him my recipe specs and a few days later I received a candy caramel package in the mail. But they were not my caramels. They were good, sorta close, but they were not hovering caramels.
For those who ordered my Soft Salted Chocolate caramels from Bigtipscandy.com seen in Domino; thanks for hovering. A kiss wrap for you.