I am planning to make this recipe for salted caramel truffles:
which got good reviews in a previous board thread:
The one criticism on the Epicurious reviews is that the caramel flavor wasn't pronounced enough. The ganache calls for:
1/3 c sugar
2/3 c cream
8 oz chocolate
(Caramelize sugar; add cream; add mixture to melted chocolate.)
I would like to increase the caramel flavor relative to the chocolate without affecting the texture of the ganache too much. Because I am new to candy-making, I don't have a sense of whether this will work. So, experts: if I continue to use 8 oz chocolate in the ganache, can I make a larger batch of caramel, say 1/2 c sugar and 1 c cream? Should I change the sugar-cream ratio because I am changing the caramel-chocolate ratio?
Thanks very much.