Dec 23
2009

Chocolate Dipped Caramels (Caramels Part 2)

in Candy, Chocolate, Dessert, Fuji Favorites, Recipes by Type

Milton Snavely Hershey, the founder of the Hershey Chocolate Company, once said, “Caramels are only a fad.  Chocolate is a permanent thing.”  With that in mind, I figured I had better help you out by taking the caramel recipe I shared with you yesterday from the realm of fad to permanent popularity.

creamy caramels

Once you have cut up all of your caramels, dip them in rich melted chocolate.  The combination of the creamy caramel with the chocolate is pure bliss and perfect for gifting.

How to dip caramels in chocolate

getting ready to dip the caramels in chocolate

Line a baking sheet with wax paper, parchment paper, or a Silpat.  Now finely chop some semisweet chocolate and melt it.  Dip a caramel into the chocolate.  Coat completely and then lift it out with a small fork or with a candy dipping tool.  Shake off the excess chocolate by rapping the fork/tool on the edge of the bowl lightly.  Remove any drips from the bottom by running the fork across the edge of the bowl.  Then slide the caramel onto the prepared baking sheet.

dipping process

Repeat with the other caramels that you want to dip.  Allow them to cool at room temperature until they are solid.

caramels dipped and drying

Once they are completely set, gently lift each chocolate from the baking sheet.  If it has any extra chocolate on any of the sides, gently break off the excess with your fingers.

smoothing rough chocolate edges

Now you can put the chocolates in candy cups and package them up for gifting!

caramels in a candy box

If you want to make the caramels even more unique, you can sprinkle a few grains of different finishing salts onto the tops of the dipped caramels (before the chocolate has set).  Fleur de sel or Maldon are popular choices.  You could also use a variety of salts to make it fun for people to guess what type of salt was used.  I played around with some samples of salts that Marx Foods sent me to try out.

Marx Salts

I tried their Coarse Smoked Sea Salt, Gray Sea Salt, Ginger Salt, Flor de Sol, Habanero Salt, and Black Truffle Salt.

playing with finishing salts

They were all fun on the chocolate dipped caramels, but my favorites were the Ginger Salt and the Habanero Salt.  I liked the different layers of spiciness that these salts added to the caramel and chocolate.  Delish!!

{ 15 comments… read them below or add one }



Jennifer (Savor) December 23, 2009 at 10:26 am

Hand over those sea salts

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Karen December 23, 2009 at 11:25 am

These look so perfect!  I'd love to have one with the habanero salt!  Mmmm!

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Liz - Meal Makeover Mom December 23, 2009 at 11:35 am

Chocolate and caramel are two of my favorite ingredients. Love your gift idea.  In January (as promised), I'll be posting my new recipe for Chocolate Caramel Tofu Pie. I'll let you know when it's up. Have a fabulous holiday and new year!!

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diva December 24, 2009 at 12:13 am

that candy dipping tool is so handy and very clever! beautiful caramels :) Happy christmas! x

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LollyChops December 24, 2009 at 5:15 am

Oh how yummy!
 

Call me crazy but I think I just now figured out why I lost you!  I am not getting your feeds in my RSS anymore.  I am going to try resubscribing to see if that works!
Merry Christmas you guys!

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Amber December 24, 2009 at 8:24 pm

I just made some of these delicious caramels, for some reason though,  mine didn't set up as well as yours did. They sort of ooze when I try to cut them and they're very sticky. I used a digital candy temp, maybe the humidity was too high here? We were in the middle of a rainstorm. Any advice from the Fuji Grandma? They were still so creamy and delicious, just really hard to dip in the chocolate! I also added a toasted pecan to the bottom of mine, YUM!

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Fuji Mama (Rachael) December 29, 2009 at 11:32 am

Amber— Yes, a rainstorm can definitely affect the way caramel sets up! On rainy or humid days, the cooking time can increase substantially (taking FOREVER to reach that temperature mark!) or your candy may never set up at all. Sugar attracts water, so the humidity can adversely affect your recipe. My best advice is to wait for a clear, dry day.

Also, you might want to test your thermometer to make sure it is accurate. I do this every time I make candy. Immerse it in a pan of water, and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. For example, if your thermometer reads 215 degrees F (102 degrees C) in boiling water, and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C).

I hope that helps!

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Dina December 26, 2009 at 4:06 pm

yum yum yum!  i love caramels and chocolate!

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The Purple Foodie December 26, 2009 at 11:55 pm

I love the different salts you've got there! I'd like to try each of the different caramels, please! Happy holidays to you and your family!

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Baking is my Zen December 27, 2009 at 7:10 am

Your blog is fabulous! Photos are beautiful. Great recipe!

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Y December 27, 2009 at 11:04 pm

Yum yum yum! I love making caramels, though am admittedly a bit lazy when it comes to dipping them in chocolate :P Great idea, using the different salts!

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Almost Slowfood December 28, 2009 at 9:28 am

I made caramels a few years ago for Christmas presents and just had the best time! 

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foodhoe December 28, 2009 at 6:15 pm

I love chocolate covered caramels and what fun to try them with a variety of salts!

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Michelle March 29, 2010 at 10:01 am

I enjoy making candy so much. Never tried Chocolate covered caramels though!

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ninu December 17, 2010 at 1:22 pm

Hey Fujimama =) i love the way your caramels look! I was searching for some chocolate caramels and i stumbled upon these.Do you think these would work as well if i incorporated some chopped chocolate into it RATHER than coating it in chocolate? Have you ever tried that? Planning on sending them in parcels to the hubs office. =)

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