October 20, 2012
Chocolate Salted Caramel Buttons
Fleur de Sel
Melt chocolate in a medium bowl over a pot of simmering water.
Line a pan or plate that fits in your freezer with parchment or wax paper.
Fill a plastic bag with the corner snipped, make a parchment bag, or use an icing bag fitted with a number 4 or 5 tip.
Pipe rounds an equal number of rounds onto the parchment and place in freezer to firm up.
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
In a medium saucepan, with tall sides combine sugar and water and cook over medium-high heat.
Using a heat proof pastry brush and warm water "paint" the warm water onto any sugar that is stuck to the pan edges. Liquefying this sugar prevents recrystallization in your finished product.
Attach a candy thermometer.
Boil without stirring until it turns a deep amber color.
Boil to just below 240F the soft ball stage - you want the caramel spreadable but not liquid. It firms as it cools.
Watch carefully as the sugar will continue to brown after removed from the heat.
Remove from heat and slowly pour in cream (watch for sputtering) and vanilla, whisking until it is very smooth.