Sweet Miniatures #122, Golden Caramels (Dark Chocolate Variation)

Since I already have a super, duper, can't be beat vanilla caramel recipe (available for free on the Cook's Illustrated Bulletin Board), I wasn't going to try these. Then I noticed that there is a dark chocolate version so I was back on board, as I've been searching for a great chocolate caramel.

As I perused the recipe, though, I became worried. Ms. Braker has you heat the sugar, corn syrup and bittersweet chocolate to 305 degrees F. before adding cream and butter to soften the caramel, which is then cooked to a reasonable 248 degrees F. I really didn't think the chocolate should be added with the corn syrup and sugar and heated to such a high temperature, but against my better judgment I did it her way.

The basic formula is: heat sugar and corn syrup to hard crack stage (add bittersweet chocolate for the chocolate caramels). Then you add butter, let it melt, and add cream. The caramel is hardened at this point, and you have to stir constantly as the caramel re-melts under the heat and the liquid gets worked in. I've had more than one caramel separate on me completely at this stage, so I was relieved when it all finally came together in this recipe.

Unfortunately, the end result is what I had feared. Despite my thorough, almost obsessive, stirring and scraping of the pot, the chocolate scorched and the caramels, although attractive and with the perfect amount of chew, taste burned. I do think that if the chocolate were melted and added with the cream that these would be outstanding. Perhaps I am missing something and the chocolate needs to be heated this high, but I will try it my way (crap, now I'll be hearing that song in my head all day) and see if it works.

I am debating whether to finish eating these with their slightly burned aftertaste or if I should pitch them. I sure won't serve them to any of my friends. Usually I don't mind a little extra toasty flavor, but these are a little too much. I really hate to waste a whole pan of caramels, but I am not looking forward to these the way I do my regular caramels. Drat.

One thing I want to point out is how the copper saucepan changes color at the bottom when exposed to high heat (in this case, medium-high). The bottom turns a dark red, with highlights of purple and blue forming as it gets hotter, then the color fades to regular copper at the top. I wonder if this was the inspiration for the Flame color of Le Creuset?

Comments

[ntsc]

Dear Wife does not want me to get started on candy making. However carmel is very tempting.

[The Yummy Mummy Cooks Gourmet]

Darcie -

I was told to check you out by NTSC at "Art of the Pig" and saw that you were also involved in the latest Ruhlman/offal controversy, which was incredibly fun and fascinating, but then turned weird and ugly...which only makes me want to keep reading.

I wanted to drop in and say "hi!". Your "about section" is hilarious. 6 cats? So happy I don't have to clean up all those fur balls :)

Any chick who loves bacon enough to use it for the title of her blog has gotta be pretty cool...

Kim

[charlou]

Hi Darcie! I enjoy reading about your exploits in baking and bacon. I made some Honey Caramels a while back. I have some incredible Wildflower Honey and wasn't sure if the distinct flavor would hold up in the cooking process. It did and they are delicious. I found the recipe over at the gildedfork.com. The recipe is called Honey Lavender Caramels. I didn't use the lavender since I was after the particular flavor of this honey, but I bet that would be good with a plainer honey.