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Chewy salted caramel chocolates


You'll need

250 gm white sugar 250 ml (1 cup) double cream 60 gm liquid glucose (see note) 30 gm butter 200 gm dark chocolate (66% cocoa solids), coarsely chopped

Method

  • 01
  • 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).
  • 02
  • 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.
Note Liquid glucose is available from select supermarkets, health food stores and cake supply stores.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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