Salted chocolate caramels from The Best of Gourmet 2007: Sixty-five Years, Sixty-five Favorite Recipes by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 05, 2015

    Every Christmas I try to make at least one new recipe to include in the goodie bags for friends. This year was my first attempt at making caramels. This might have been easier if I was at sea-level, but as I am at 6500 ft. my caramel never reached the 255 degrees it called for in the recipe. Good thing, because apparently many people thought this was too high a temperature (read comments of the recipe on Epicurious). I also made the silly mistake of walking away from the boiling candy (I KNOW better than to do that!!!) and not stirring it constantly, so it did burn on the bottom. I carried on anyway, poured it out, salted it, and left it in the pan in a ziplock while on vacation. I just tried it, and it didn't taste burned, but I think I prefer salted caramel without chocolate in it. Could have also been the chocolate I used--I wanted to use Lindt, but only found Ghiradelli 60% at the store. Texture was great though, firm but with a nice chewy give to the tooth.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.