In preparation for my August caramels and candy class, I made a test batch of sea salt caramels. I’ve made these countless times before, but hadn’t done so in the last two years, so I thought I needed to brush up on my skills.
I used my own personal variation of this recipe. This time around, though, I didn’t temper the chocolate. I’d like to say that it was an experiment to see how untempered chocolate set, but the truth is that I was just impatient to eat the finished product.
Eh. The chocolate didn’t set properly and it isn’t glossy like tempered chocolate is. The caramels are still delicious (thanks partly to neighborhood honey from this store) despite their ugliness. But I shall always temper my chocolate in the future.
Now I’m off to search for sun in foggy San Francisco. Happy Fourth!