Chewy salted caramel chocolates
Makes about 24 chocolates.
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Serves
6
Cooking Time
Prep time 10 mins, cook 10 mins (plus setting)
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250 gm
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white sugar
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250 ml
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(1 cup) double cream
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60 gm
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liquid glucose (see note)
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30 gm
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butter
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200 gm
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dark chocolate (66% cocoa solids), coarsely chopped
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1
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Place sugar, cream, glucose, butter and 3 tsp of sea salt in a heavy-based pan, stir over medium-heat until sugar dissolves. Increase heat to medium-high and boil until mixture reaches 118C on a thermometer (7-8 minutes). Divide among 24 lightly buttered mini-muffin moulds and stand until firm (3-4 hours).
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2
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Melt chocolate in a heatproof bowl over a saucepan of simmering water, spoon over each caramel and stand until set. Remove from moulds and store on a single layer in a baking paper-lined airtight container for up to 5 days.
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Note Liquid glucose is available from select supermarkets, health food stores and cake supply stores.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles