To Die For Chocolate Dipped Caramels From Legendary Sweets Maker Jacques Torres Recipes

TO-DIE-FOR CHOCOLATE-DIPPED CARAMELS FROM LEGENDARY SWEETS MAKER JACQUES TORRES

Steps:

• To temper the chocolate, place in a microwave-safe glass bowl
• Heat for 30 seconds at a time on high power until most of the chocolate is melted; the chocolate will retain its shape even when mostly melted
• Whisk until smooth
• Working 1 caramel at a time, dip each square into the bowl of tempered melted dark chocolate
• Using a fork, remove each caramel, letting excess chocolate drip back into bowl
• Place chocolate-covered caramels onto a parchment-lined baking sheet, sprinkle with flaky sea salt and let set completely

CHOCOLATE COVERED CARAMELS

Steps:

• Grease an 8 x 8 inch square pan.
• In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
• When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
• Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
• Dip caramel squares in chocolate and place on wax paper to cool.