Saturday, January 9, 2010

SMS: Chocolate Cream Caramels


Sweet Melissa Sundays took a bit of a break around the holidays, and I got so used to not making the SMS treats, I completely forgot that we had resumed our schedule! Oops! My apologies to Jeanette of The Whimsical Cupcake for being tardy on this post.

Jeanette's selection was Chocolate Cream Caramels. Caramel-making has never scared me, so I was quite excited about this recipe!

This is definitely the simplest method I've ever used to make caramel - combine all ingredients (except chocolate and vanilla), bring up to 248 degrees, stir in chopped chocolate and vanilla, pour into pan to set! Simple!

I used agave in place of both the corn syrup in this recipe, and it worked fantastically well! These caramels are very tasty, and have a great texture - soft enough to eat right out of the fridge, and they don't stick to your teeth! I would like them to be creamier in flavor - I think there should be more heavy cream and less corn syrup (or agave) in the recipe. Other than that, they are very good!

You can find the recipe on Jeanette's blog.


10 comments:

  1. Love the way you cut them Sarah! They look great. I haven't even started tomorrow's SMS yet. I think it's going to be a bit of a late post for me.

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  2. Beautiful photos, Sarah! I thought it seemed like quite a bit of sweeteners, too, but I have enough trouble with caramel that I was scared to change proportions.

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  3. Beautiful picture!!! It's great to know agave can replace the evil corn syrup!!! The presentation is really spectacular!

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  4. you really did an excellent job of slicing them. good knives?

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  5. Gorgeous photos!! YUM. :) Glad to hear agave works well here...I will make that sub too if I make these. :)

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  6. EVerytime I see these I want to order this cookbook! Your caramels look so delicious (is that a sprinkling of flaky salt? Yum!)

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  7. Your caramels look picture perfect - almost to good to eat.

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  8. What a beautiful presentation. These look amazing.

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  9. Those look fabulous--I love the salt on top of the caramel.

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