Ssalted Caramels

[Jody]

I remember we had a thread about the salted caramels in Paris but I'm too lazy to look for it.

Anyway , the Leib had a recipe on his blog today. I can almost tast them!

www.davidlebovitz.com/archives/2010/01/salted_butter_caramels.html

[jo]

Ah, the Leib...........he is having a booksigning on May 20, when I just happen to be in Paris with my daughter! ;D She is pretty excited that I've reserved our places for the signing.

He is sooooo funny and his recipes are fantastic. I love the Leib!

Jo

[sistereurope]

I want that butter too!!

[PariS]

Oh, I read this last night! I am confused tho about whether to use crème fraîche like he talked about in his ramblings, or heavy cream like it says in the recipe? He really never says he made the substitution, but I think that's what he was getting at. I just might make a batch of these for Valentine's day (if I can wait that long!)

[GitteK]

Jody, I love the taste - but the caramels I have had in Paris (and in Rouen, Normandy) so far, have all been soft in the texture, not chewy and bite-able at all. Is that normal ?

I like my caramels to be a real threat to my tooth-fillings, requiring all the strength of my jaw muscles - not something that mushes itself out in the mouth in no time.

Can I have hard caramels à Paris ? Anyone know that ?

[sunshine817]

yes, Gitte, caramels are supposed to be at one end of the spectrum or the other -- either soft and chewy, or hard and brittle (think like a Werther's Original). They're not supposed to be sticky and hard to chew.

[Happygoin]

Tomorrow I will be baking these:

www.marthastewart.com/recipe/chocolate-caramel-cookie-bars

for a party I am attending on Sunday. Normally I do not trust Martha Stewart's recipes. Lots of times, I (or any experienced cook/baker) can tell from looking at a recipe that the proportions are all wrong. I find M's recipes are usually all wrong. Does anyone else find this to be true?

Anyway, the caramel bars are an extra item, so if it doesn't work out, it's no big deal.

[GitteK]

Ohhh.......... so I can't get hard+chewy at the same time ? Darn......

[Shoesy]

Happy - I bet it's a great success so you should plan on making enough for people to take seconds.

[Happygoin]

Seconds my left foot! They better get 'em while they last, cause when they're gone, they're gone.

(And besides, if they're anything like MS's other recipes, people will be slurping them up with spoons )

[PariS]

Happy, Martha's recipes have been hit or miss for me, too. She totally steered me wrong with my cherry preserves this past summer. But on the other hand, her pots de creme recipe is fabulous!

Sweet Gitte, you confuse the heck out of me! You like caramels to challenge your fillings, but don't like macarons because they stick in your teeth

[framboiseetrose]

All this talk about caramels and macarons. I am allowed to have them on occasion as a substitute for something else during a meal.

How can I live without my lovely Ispahan? This is the last one I had at the Jardin de Luxembourg in September..........

[Shoesy]

Lilia - If those macarons in the bag are coffee-flavored, I want them right now !!! ;D

[framboiseetrose]

Oh Shoesy, you don't have to wait very long to have your coffee macarons . . . the PH ones are taller (they have more filling which tends to be a little sweeter than the Laduree ones). Speaking of Laduree, I found the cart at CDG and bought some in the Louboutin box. It was empty when we landed; Tom enjoyed them and so did our seatmate..........

[PariS]

Lilia, it's so good to see you back on the forum!!!

[framboiseetrose]

Thank you, Annette.
Hope you have good results in your search for that elusive apartment!!