I have some fleur de Sel and want to make a a salted caramel filling
for my truffles (eventually at least). I want the filling to be liquid
(as opposed to the chewy caramel you get in American chocolates).

Any ideas on how to make a caramel that will stay liquid in the
truffle?

Thanks
Stef

"SC" > wrote in message
ups.com...
>I have some fleur de Sel and want to make a a salted caramel filling
> for my truffles (eventually at least). I want the filling to be liquid
> (as opposed to the chewy caramel you get in American chocolates).
>
> Any ideas on how to make a caramel that will stay liquid in the
> truffle?
>
> Thanks
> Stef
>

Firstly, what you are talking about making is not strictly speaking a
truffle. It is a "chocolate." If the filling is going to be liquid, you
will need a mold.

I have made chocolates filled with homemade dolce de latte, but it will
eventually start to crystallize. And it isn't salty. (At least not the
commonly consumed kind made from condensed milk. I don't know about the
really authentic variety, which is made from goat's milk.) I don't know what
would happen if one added salt to it. I haven't found any recipes for the
type of caramel you describe, although I've looked around.