When it comes to pastry & movies I have my “favorites”.
Say Anything ~ Chocolate Cake.
Urban Cowboy ~ Donuts.
Serendipity ~ Eclairs.
People who know me also know that my favorites (in both pastry & movies) change depending on what day of the week it is.
But those who know me well, will know that my all time favorite movie of my entire life is Saturday Night Fever, and my all time favorite pastry of my entire life is salted caramel chocolates.
It all makes sense you see, because Saturday Night Fever (more specifically John Travolta) is my first true love.
Yes it happened way way way way a long time ago when I was just a wee little thing and my love for JT (and specifically Tony Manero) was pure and unadulterated.
So it wouldn’t make sense for my true pastry confection to be anything BUT caramel, which happens to be none other than pure unadulterated sugar; just in a more sophisticated form!
I know, I know….You are probably laughing at my childhood crush and fantasy to live in Brooklyn by day and dance the discos at night!
That’s Ok~ Laugh away because once you try this recipe to make your own caramel chocolates and you will be head over heels in love just like me!
For Valentine’s Day or Any Old Day, these chocolates are perfection (Kinda like JT *swoon*)!
All you need is a candy thermometer and some chocolate tempering skills (and if you don’t have the former you can get away with candy melts or Merckens ~ however to get the full experience of what a true chocolate caramel should taste like, I urge you to go for real couverture here and try to temper~ otherwise it’s kinda like what Saturday Night Fever would have been like if the Beatles did the soundtrack rather than the BeeGees it just isn’t the same.)
Ok enough of me being totally weird about my love for all things caramel, John Travolta and the BeeGees!
Let’s get to making salted caramel chocolates!
You will also need a candy thermometer
- Granulated Sugar 1¼ cup (250g)
- Sweetened Condensed Milk ⅔ cup (180g)
- Water 7 Tablespoons (105ml)
- Corn Syrup ½ cup + 3 Tablespoons (215g)
- Unsalted Butter 7 Tablespoons (100g)
- Salt ½ teaspoon (3g)
- Vanilla Bean 1
- Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
- Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
- Once it reaches 230°F add the butter and then bring to 243°F while stirring constantly
- When it gets to 243°F add the salt, remove the vanilla bean and then pour into the prepared pan as shown in the video
- Pour the hot caramel into the pan and let it sit at room temperature uncovered until it is completely cooled, then you can either wrap it with that excess parchment paper and some plastic wrap and use later or go onto cutting your squares for dipping in chocolate
- With a knife that has been sprayed lightly with pan spray cut the caramel pieces about 1" squared
- Next take some tempered chocolate and coat the top very lightly with a just a sheer coating of chocolate
- Dip the caramels into tempered chocolate and mark the tops with a fork and then sprinkle with sea salt
- If the chocolate is tempered properly they should all start to set within 5-6 minutes
Salted Caramel Chocolates are to be stored at room temperature for up to 3 weeks