I recently had some homemade chocolate covered "french caramels" from a local farmers market and wow they were incredible. Not like any caramel I ever had. Melt in your mouth, brown sugary, not stretchy stick to your teeth. Is that what makes these French caramels?
I've Googled it and see pictures of caramels sprinkled with salt. Maybe there was salt in them, but not on them. The caramels were almost 1" thick and almost 2x2" square covered in a choice of milk or dark chocolate and very uniform in size. The person at the stand wasn't giving up any info other than it was her great grandmother or some other long lost relative's secret recipe. I'd be glad to revisit this stand to purchase over and over and give as gifts, but at $6 a piece that's not possible. So I figured if great granny could do it, couldn't I learn? But where to begin?
Can anyone here give me some info on "French caramels" or steer me in the right direction? As mentioned they had a slight brown sugar taste, which I loved, especially for the milk chocolate covered. So does that mean brown sugar was used or not necessarialy? Very uniform; are they made with a mold or just cut with precision? Specific kind of chocolate to cover them?
I'm fairly new to Chowhound and if this has already been covered I apologize, but I haven't had much luck with the search feature uncovering what I'm looking for...for anything! So if you have any tips on that I'd appreciate those too. Thank you.
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