The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.