Category: Truffles, bonbons and candies
Preparation time: 2hrs 40 min
INGREDIENTS:
1 cup light corn syrup
1 cup white sugar
8 tablespoons unsalted butter
1 tablespoon sea salt, and additional for topping
1 cup heavy whipping cream
12 oz at least 50% high-quality semi-sweet baking chocolate
Assembly:
Line a square baking pan with plastic wrap and set aside.
Coarsely chop baking chocolate and set aside as well.
Add sugar, butter, corn syrup, and 1/2 cup whipping cream to a large, heavy saucepan over medium-low heat.
Bring to a simmer and stir constantly. Continue cooking and stirring for 7 minutes until smooth, melted caramel has formed.
Remove from heat and add remaining 1/2 cup heavy whipping cream a little bit at a time.
Stir to combine thoroughly.
Cook over medium-low heat for 10 minutes more, stirring often.
Pour mixture into baking pan and let stand for 1 hour.
Scoop out 1/2-inch balls of caramel and place on a lined baking sheet to stand at room temperature for 1 hour. Sprinkle with sea salt.
Set up a double boiler on the stovetop and add chopped baking chocolate.
Melt and stir gently until smooth.
Dip balls one at a time using a fork and tap to remove the excess chocolate.
Return to the baking sheet to set up at room temperature for about 15 minutes.
Serve at room temperature.
Chocolate, caramel and sea salt have been a popular flavor combination for years now, and with this delicious recipe, you'll soon see why!
Comments
Post a Comment