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salt caramels

By Brite14
November 29, 2004 in Pastry & Baking

https://forums.egullet.org/topic/56452-salt-caramels/

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sugarseattle

Posted September 21, 2007

i cook the syrup to dark brown, just below burning, then add room temp ingredients starting with butter, then moving on to the more explosive liquids I don't cook after adding all the "stuff", and I have this funny superstitious thing about liking to add salt a bit later so it doesn't completely dissolve...but maybe it does and I'm just being silly.