Salt Water Reel Penn

Posted in Penn Fishing Gear by Penn Fishing Gear on November 25, 2011

Salt Water Reel Penn

The Very Of Both Worlds : Sweet And Salty Chocolate-Dipped Caramels Recipe

Others may love super sweet and melt-in-your-tongue chocolates but I for myself love chocolates that have some twists in them more, like the Chili Chocolate served by FritoFrio. Infrequently though, I just complement chocolates with salt. Yes, salt! I like furnishing chocolates with some salt for an additional flavor and texture. It could be something that you wouldn't believe for real but trust me! It truly tastes great!

Make sure of course that you have got your caramel and dark chocolate with you. Melt the chocolate, then, dip 1/2 the caramel in melted chocolate. But if you need to form a rather more delightful taste, it'd be best to utilize a dark chocolate for a bitter sweet flavor.

Then prepare :

one third cup heavy cream
two cups granulated sugar
3 / 4 cup light corn syrup
six tablespoons butter, cut into small pieces
Pulp from 1 vanilla bean or 1 spoons vanilla extract
3 teaspoons coarse salt ( Kosher or sea salt )
eight ounces bitter-sweet chocolate, cut

Quick and easy Step :

Pile the foil on a baking pan, ideally on an eight x 8 inch baking pan.

Heat the pan and pour a bit of oil, just about enough to cover the sides. Pour the cream in the pan and adjust the fire to moderate. Continually stir the cream and wait until the cream boils. Then, with the boiled cream, mix the sugar corn syrup. Patiently stir the mixture thoroughly until it boils. Be noted the sugar may burn without enough oil used and some of the mixture may stick to the pan without continued stirring.

Acquire a thermometer's reading while cooking. There is a definite temperature the mix will be considered cooked. At roughly two hundred and fifty degrees, the sugar will be cooked.

When the mixture is cooked, switch off the fire. Add in the butter in the mixture and stir. Then mix the vanilla and 2 small spoon of salt and stir it thoroughly.

Transfer the mixture to a separate pan covered with foil and let it set with the room temperature for around an hour. And then move the mixture to a cushty flat plastic container preferably oblong on shape. Then refrigerate until the mix becomes solid.

After the mixture ( caramels ) is solidified, place it to a surface for cutting purposes, preferably a cutting board. Employing a heated and pointed knife, slice it in squares.

Then, in a double broiler, melt the chocolate. A good alternative for this may be employing a pan over boiling water.

Finally, Dunk the caramels in the softened chocolate and prepare it on a foil or a baking sheet over a foil. Top the dipped caramels with a light amount of salt. Place it in the refrigerator until dry. Now, the sweet and salted chocolate-dipped caramels are already ready to go!

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