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SALTED & CHOCOLATE DIPPED TAMARIND CARAMELSA hint of fruit, a slight tang, and a salty crunch

Tamarind Paste 

Flor de Sal --or-- Fleur de Sel 

Candy Dipping Fork King Arthur flour has a great tip on making your own out of a plastic fork   HERE  

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A Candy Thermometer -- a must-have for candy making 

Couverture Chocolate -- Semi-sweet --or —  

Semi-Sweet Chocolate Callets

SALTED & CHOCOLATE DIPPED TAMARIND CARAMELS  makes approx. 60 candies  

Vegetable Oil

1 1/3 cups heavy cream

2 cups granulated sugar1/2 cup light corn syrup

1/3 cup honey

6 tablespoons salted butter, cut into cubes1 teaspoon vanilla extract

1 Tablespoon Tamarind Paste

1 teaspoon Flor De Sal1 Tablespoon Flor Del Sal (for sprinkling on top of chocolates)

10 ounces couverture chocolate

parchment paper or silicone baking mat

1. Line an 8x8 baking dish with aluminum foil that extends over the sides. Grease the foil with

vegetable oil and set aside.

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2. In a 4-quart stock pot, combine cream, sugar, corn syrup and honey. Insert candy

thermometer and bring to a boil. Reduce to a simmer, stirring occasionally with a wooden spoon

until the mixture reaches 260 degrees F (approximately 10-15 minutes).3. Remove pan from heat and immediately stir in butter, vanilla, tamarind paste and 1 teaspoon

salt.

4. Pour into the foil-lined pan and cool to room temperature.

5. Transfer pan to freezer for 30 minutes.6. Coat a cutting board with oil or nonstick spray and invert caramel on to cutting board. Peel

away the foil.

7. Using a chef's knife coated with oil or nonstick spray, cut caramel into 1" squares and set on a

parchment or silicone baking mat lined pan.

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8. Freeze for 30 minutes.

9. Melt chocolate. I prefer to melt 8 oz. in a small microwave-safe dish on medium power, in

one minute increments, for a total of 3 minutes. This may vary depending on the power of your

microwave. Keep in mind that low and slow is best when melting chocolate. When chocolate ismelted, stir in remaining 2 ounces. This will bring the temperature of the chocolate down. Do

not worry if the chocolate is not completely melted at this point. Let it sit for 10 minutes. Then,

put it back in the microwave, on low, for another minute, until chocolate is completely smoothand melted.

10. Remove caramel squares from freezer. Dip, using candy fork, one at a time, in the chocolate

and set to dry on another parchment or silicone lined baking sheet.

11. When all caramels have been dipped, put remaining chocolate in a small pastry bag or ziplocbag. Snip a tiny hole in the tip. Drizzle diagonal lines of chocolate across each candy and

sprinkle immediately with a bit of salt.

12. When all candies have been decorated, let them rest for 10 minutes in the refrigerator to set.