How hard is it to make soft, gooey, caramel candies? Would anyone be willing to share a recipe?
From a basic recipe, I assume I could just sprinkle in some good salt towards the end to get that extra crunchy saltiness I enjoy.
Here's a photo of what I'm after. These amazing candies from The Ritz Carlton San Francisco's Dining Room were very soft and malleable (like clay), melt-in-your-mouth, and had tiny bits of coffee, toffee, and salt throughout.
I haven't gotten around to it yet, but I'll be posting about the meal on the SF board soon.'