A Culinary Journey
Salted Caramel Truffles
Someone brought a box of salted caramels to a Girls Night I was at last spring. None of us had seen them before, but once someone braved the first one and said how delicious they were the whole box was devoured in no time! I had to have more. I asked for purchasing information and bought the very last box from the store before they discontinued them. Then I searched online and couldn’t find that brand anywhere. Sure there were others, but I wanted what I had tasted and knew was good. That’s when I decided that I would learn to make them.
Salty sweets seem to be the new trend. A few months ago I tried a salted chocolate caramel recipe from some random website and found that a chocolate-caramel center doesn’t really taste like caramel at all because the flavor and consistency are obscured by the chocolate. This time I got them right: make a soft, chewy caramel, then just coat that in chocolate and sprinkle some salt on top. Perfection!
I poured the leftover caramel from dipping caramel apple truffles from my last recipe into a buttered pan and just sliced those up to use in this recipe. If you want to just start with making caramels please look back at that posting for instructions. You can use any variety of chocolate or salt you prefer for these truffles. I used the Nói Síríus 56% bittersweet chocolate and sprinkled them with either a traditional white sea salt or Hawaiian Alaea Red Salt for a little exotic color. Red Alaea is sea salt is created through natural evaporation when it is trapped in tidal pools and mixes with red volcanic clay. The red color itself comes from the extremely high amount of iron in the clay. I didn’t really notice a difference in flavor and was expecting to get more of a bright red to contrast against the color of the chocolate. That said, they did look nice and were quite good but I am not convinced that it is worth the investment to put a specialty salt on these.
Ingredients:Caramels 7.05 ounces chocolate 1 tablespoon salt
- Measure even rows of caramel in pan and cut. Roll each caramel into a ball and refrigerate.
- Fill bottom of double boiler with water (not enough to touch bottom of second pan).
- Heat water on low to medium heat until simmering, but do not boil.
- Place chopped chocolate in top of double boiler. Stir until smooth.
- Remove from heat.
- Dip caramels using dipping spiral. Tap off excess chocolate. Place on wax paper-covered cookie sheet.
- Cool briefly and sprinkle with salt before chocolate hardens.
- Refrigerate until firm. Store in fridge for up to 2 weeks.