Chocolate Caramels

Name: Chocolate Caramels
Yield: Makes about forty caramels, depending on size
Ingredients: ⅓ cup [80 ml] water; 4½ oz [130 g] Guittard Nocturne Extra Dark Chocolate Bar (91% Cacao), broken into pieces; 5 Tbsp [65 g] salted butter, at room temperature; 2 tsp honey; ½ vanilla bean (see Note: Using Vanilla Beans); 1 Tbsp plus 1 tsp light corn syrup; 1½ cups [300 g] sugar; ¾ cup [180 ml] heavy whipping cream; ¼ tsp baking soda; Fleur de sel for sprinkling

Preparation info

Makes about
forty
caramels, depending on size

Difficulty
Medium

Appears in

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

About

Caramel can be daunting the first time you make it. The two things that will help the most when making this recipe are a candy thermometer and a Silpat (silicone) baking mat. Both are easy to find online or in stores that cater to cooks. A candy thermometer will help prevent overcooking the caramel. If your caramel is slightly undercooked, it’ll be soft but that’s not a huge problem. You can always refrigerate it to firm it up. If you overcook the caramel, it’ll break your teeth! Undercooke