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salt caramels


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salt caramels

chowmel | | Oct 13, 2007 07:12 PM

I want to try making chocolate covered salt carmels. I looked at a recipe on epicurious. The reviews generally thought the caramel was too hard. I'd like a soft and creamy carmel. I haven't made much candy before. Do I just cook the carmel to a lower temp for it to be soft ? To cover with chocolate - do I need to temper the chocolate fitst ?

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