We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture. (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot. It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
Full Recipe
Author
Julia Moskin | 2013-10-22
Source
