“Pulling out all the stops” has its origin in the operation of pipe organs as instruments through which air flow increases by pulling out the stops, thereby increasing musical volume.
It’s no different with caramels.
Don’t you think a grand caramel (one where all the stops are pulled) would be deeply chocolatey and not overly sweet, with a silky texture and a lightly salted finish? Me, too, and I’m pretty sure I’ve got it. Meet Essential Salted Chocolate Caramel.
After some research and experimentation with ingredients and temperature, I’ve settled on a recipe with a simple sugar syrup base, plus cream, bittersweet chocolate and a smidg of butter.
Enter dear friends who double as willing critics. Attestations, anyone? Critiques?