Chocolate Covered Sea Salt Caramels

By Texaschef11

Ingredients

• Dark or milk chocolate melted, preferably tempered, about 1 lb / 450g
• 1 cup (225g / 8oz) Granulated White Sugar
• 1/2 cup (125ml / 4 fluid oz) Light Corn Syrup
• 1/2 cup (125ml / 4 fluid oz) Water
• 4 Tbsp (60g / 2 oz) Unsalted Butter
• 2 Tbsp (30ml / 1 fluid oz) Heavy Cream
• 1/4 cup (60ml / 2 fluid oz) Passion Fruit Puree
• 1/2 Tbsp salt

Preparation

Step 1

Place the sugar, corn syrup and water in a medium saucepan.

Set over medium-high heat and stir to combine.

Bring the mixture to a boil and cook until dark amber in color 310°F-315°F / 155°C-158°C, about 5 minutes.

Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils.

Remove saucepan from the heat and gradually whisk in the passion fruit puree, heavy cream and butter.

Transfer to an 8-inch square pan that has been lined with buttered aluminum foil.

Once cooled, removed the aluminum foil from the pan and cut the chocolates with a sharp knife (coated in butter) into 1-inch squares.

Carefully lower each square of marzipan into the chocolate with a dipping fork

Tap the fork on the side of the bowl to remove excess chocolate

Place chocolate on parchment paper

Decorate as you like

Tip: You can use transfers or sprinkle sea salt on top. You can also wait for the chocolate to be semi set then use your dipping fork to mark the top of the chocolate

Once fully set, cut off any feet with a sharp knife