Wednesday, December 22, 2010
Salted chocolate caramels
Ohmuhgah look the fudge looks like it has snowflakes on top of it. SoOo cute!
Great. Let's get down to buisiness. I'm a huge fan of fudge. And soft caramels. And things that are slightly salted (if you haven't ever done this, try putting sea salt on your fruit next time. Just a pinch. I promise you won't be disappointed). So. Salted caramel fudge is like my new favorite thing. And unlike plain fudge, this isn't so sickly sweet that you can only indulge in one bite. This is like a brownie-sized dessert (YUSS!). So get your candy thermometers out, turn up the burners, and start cookin'!
For the fudge:
10 1/2 oz bittersweet chocolate, finely chopped
1/4 teaspoon regular, iodized salt
2 teaspoons flaky sea salt
1 3/4 cups sugar
1/2 cup light corn syrup
2 cups heavy cream
1/4 cup water
3 tablespoons unsalted butter, cut into cubes
Line a 8"x8" baking dish with parchment paper (make sure to line the sides!). Set aside.
In a large saucepan on high heat, bring the cream to a slight boil. Then add the chocolate, stirring until it melts. Turn heat to low and stir until mixture thickens. Turn off heat, set aside.
In another large saucepan, bring sugar, corn syrup, water, and salt to a boil. Keep at a boil, swirling occasionally, until sugar turns dark brown, about 10 minutes.
Next, insert a candy thermometer into pan. Pour in the chocolate mixture. Continue to boil for about 15 minutes, until the thermometer registers 255°F. It must reach this heat before being taken out, or your candies will come out fudge-y and not caramel-y. Add the butter, stirring until melted. Immediately pour into the glass baking dish. Let the caramel cool for 10 minutes, then sprinkle on salt. Cool in refrigerator for 1-2 hours. Cut and serve. Nom nom nom.
Recipe from Epicurious!