Caramel and sea salt has been a popular combination for gourmands for several years now, and its familiarity is growing, indicating that it’s more than a passing trend. Fleur de Sel Caramels are sweet- and- salty bonbons that can be served at any time of the year. Not as dainty as the chocolate truffles, they can blend in easily at a more casual affair. Fleur de sel is fairly easy to find at specialty food stores nowadays, and also is not uncommon at many grocery stores. It and other flaky sea salts have a less salty taste than processed salts, so their delicate quality won’t overwhelm the caramel and chocolate here.
Recipe information
Yield
makes 5 to 6 dozen candies
Ingredients
Preparation
Step 1
Slice the Chewy Caramel Candies into squares as directed and set aside.
Step 2
Temper the chocolate as directed in Basic Tempered Chocolate (page 163).
Step 3
Set up an assembly line of tempered chocolate, fleur de sel, and a sheet pan lined with parchment or waxed paper.
Step 4
Working quickly so that the tempered chocolate doesn’t set, begin dipping (see Dipping in Chocolate, page 17).
Step 5
One at a time, using a small offset spatula or fork, dip each piece of caramel into the chocolate until it’s submerged. Lift it out, shaking it gently and scraping it against the lip of the bowl to remove excess chocolate.
Step 6
Place each caramel on the sheet pan. Before the chocolate has set, sprinkle lightly with fleur de sel. Repeat until all the caramel has been dipped and sprinkled.
Step 7
Allow the candies to set at room temperature for 30 minutes before serving. Do not refrigerate them because the caramel will harden.
Step 8
The candies can be kept in an airtight container at room temperature for up to 2 weeks.
