Chocolates with caramel and sea salt | By Andrea Janssen
Feb 03, 2016· Caramel. Line a baking pan with baking paper. Use a heavy saucepan and add the sugar to the pan. Shake the pan so that the sugar distributes over the bottom. Heat the pan until the sugar is dissolved. The sugar will then changes color from light brown to amber brown. The temperature then becomes between 160 and 177 degrees Celsius.