Chocolate Dipped Salted Caramels, just in time for Valentines day!
I made these last year for Christmas and while they tasted good, there was a chance biting into them too soon (not letting them melt in your mouth some) would result in a lost tooth. I was determined to do better this year. I think my problem was letting the caramel get too hot and cross over too far into the 'hard ball' stage of candy. Caramels should come off the heat somewhere in between the 'soft-ball' and the 'hard-ball' temperatures. (A candy thermometer is key.) The ideal texture holds its shape in your hand but doesn't require any type of dental procedure, that is you can easily bite through the caramel. Luckily, I was more successful this time around, but even a slightly messed up caramel gets eaten.
