Oct 22, 2012
A pinch of fleur de sel on the top of these irresistible chocolate caramels brings out the flavour of both the caramel and the chocolate. Use dark or milk chocolate to cover the caramel centres.
1/4 cup butter
1 cup light brown sugar
3/4 cup whipping cream
1 to 2 tsp. vanilla
10 ounces dark chocolate, finely chopped
Fleur de sel, for sprinkling on top of chocolates
Add butter to a heavy-bottomed saucepan over medium heat. When butter has melted, add brown sugar. Swirl the pan to combine, do not stir. When brown sugar has dissolved and starts to bubble and thicken, add the whipping cream. Stir. Cook until thick, about 5 minutes more. Stir in vanilla and salt.
Let butterscotch sauce cool completely. Chill in fridge until completely firm, about 1 to 2 hours. To make the caramel centres: Scoop out butterscotch with a tablespoon and then shape into rounds. Transfer to parchment paper lined tray. Repeat to make about 20 to 24 rounds. Chill in fridge or freezer until completely firm.
Melt the chocolate over a double boiler. Line small baking tray with parchment paper.
Dip caramel rounds in chocolate and transfer to prepared baking tray. Sprinkle with a few grains of fleur de sel. Chill in fridge until firm. Serve.
Note: The freezer helps set the caramel in this recipe so you don't have to use a candy thermometer. But cooking sugar can be finicky and if you're having trouble getting it to firm up, you can test it before removing it from the heat and dropping about half a teaspoon of the caramel into a bowl of cold water. Once cooled, remove it from the water. It should be a soft ball but firm enough to hold its shape. If it isn't, continue reducing the caramel. Watch Stefano make the caramel in his Best Buttery Recipes episode.
Yield: 20 to 24 pieces.