American · Dessert
Chocolate Covered Caramels
Small squares of buttery, slow-cooked caramel enrobed in a thin shell of melted dark chocolate, finished with a touch of salt to sharpen the sweetness. The caramel is cooked to soft-ball stage for a dense, chewy bite that holds its shape when dipped, then left to set into a crisp chocolate coating that cracks cleanly.
$0
20 minsPrep
15 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
237Calories
1.3gProtein
14.8gFat
25.2gCarbs
22.4gSugar
1.4gFiber
235mgSodium
26mgChol
9.1gSat Fat
106mgPotassium
19mgCalcium
1.6mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Guinness Draught
local
Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Line a small 10x10cm tin or tray with parchment and set aside.
2
In a small heavy-bottomed saucepan, combine the sugar, golden syrup, and half the cream over medium heat, stirring until the sugar dissolves.
3
Clip on a thermometer and cook without stirring until the mixture reaches 118°C (soft-ball stage), swirling the pan occasionally.
4
Off the heat, carefully stir in the remaining cream, the cubed butter, and the salt until fully smooth and glossy.
5
Pour the caramel into the lined tin and let it cool at room temperature for 30 minutes, then refrigerate until firm, about 45 minutes.
6
Turn the set caramel out onto a board and cut into 4 even squares.
7
Melt the dark chocolate in a double boiler or microwave in short bursts until smooth and fluid.
8
Dip each caramel square in the melted chocolate using a fork, letting excess drip off, and place on parchment to set.
9
Let the chocolate shell firm up at room temperature or in the fridge for 15 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Sugar White
- 22g22g Heavy Cream
- 10g10g Butter, cubed
- 10g10g Golden Syrup
- 1g1g Salt
- 26g26g Chocolate Dark 70, melted, 1
