Salted Caramel Chocolate Covered Strawberries Recipes

CHOCOLATE SALTED CARAMEL STRAWBERRIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Using a double boiler, slowly melt chocolate over medium-low heat:
• You can also melt the chocolate in a microwave in 30-second increments, stirring each time until melted. Be careful not to burn the chocolate!
• Using completely dried strawberries, dip each strawberry, one by one, into the melted chocolate:
• Coat the strawberries, but do not completely immerse the berries in the chocolate. Lay each chocolate coated berry onto the prepared pan after dipping.
• In a medium saucepan combine caramel and heavy cream and melt over low heat, stirring constantly.
• Once melted, using a fork dip into the caramel sauce and drizzle in a zig zag pattern over the chocolate covered strawberries.
• Do not completely coat the strawberries in caramel, just a drizzle will do. You don't want to lose any teeth on these babies.
• Sprinkle salt over the caramel covered strawberries.
• Chill strawberries until ready to serve. Remove them from the refrigerator 30 minutes prior to serving for caramel to soften a little.

SALTED CHOCOLATE COVERED CARAMELS

Steps:

• Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
• Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
• In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
• Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
• Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
• The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
• By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
• The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
• Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1-inch squares.
• Line a baking sheet with parchment paper. Then, use a heavy knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 to 45 seconds, stir then repeat until melted (stirring after every 30 to 45-seconds). Once the chocolate has melted, add the 1/3 cup of chocolate and stir until smooth and shiny.
• Use two forks to dip each caramel into the melted chocolate then place onto parchment paper. Sprinkle a little salt on top of each caramel and allow chocolate to set.
• Wrap caramels in plastic wrap or waxed paper and enjoy immediately or refrigerate for enjoying later.

SALTED CARAMEL CHOCOLATE COVERED STRAWBERRIES

Steps:

• 1. Washer strawberries and place on a rack or some paper towels to dry. It is very important that they are dry.
• 2. Take your 12 ounces of chocolate and 2 tablespoons of shortening and place in a small pot. Then take another pot of boiling water to put underneath I usually pick a pot that is smaller than the one I put the chocolate in. Once the water starts boiling I put the pot with the chocolate on top and I start stirring until I get a really nice smooth consistency.
• 3. Then I usually take a wooden skewer and I start dipping my strawberries being as careful as I can to pull back to green tops. After I dip them I let the excess drip and I place them on a sheet pan that's got parchment paper already on top of it
• 4. Once have done that I let them sit for a few minutes and then I take my Caramell syrup and start drizzling diagonally back-and-forth on an angle.
• 5. Sprinkle a little bit of kosher salt on top afterwards and Voila! I let them sit on the porch and paper until the chocolate is set.
• 6. I think it's easier to handle the strawberries when I played them on a very pretty - lightly sprayed with cooking spray. I lay them down points out and tops towards the center and I take the last few and pile them in the middle.

CHOCOLATE-COVERED SALTED CARAMELS

Steps:

• Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
• Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.