It's always the caramels that get eaten first from a box of chocs, at least it is in my family. They're sweet, very sweet, but the salt brings it down a notch or two. I'm kicking myself for not putting hazlenuts inside, although it's probably a blessing in disguise because they would have been devoured rather than gifted for Christmas.
- 250g milk chocolate
- 75ml full fat milk
- 90g soft brown sugar
- 25g butter cooled to room temperature and diced
- 1 tsp salt
optional to decorate
- Edible gold glitter spray/icing
NUTRITIONAL CONTENT PER PORTION
- Calories | 94
- Fat | 4.8g
Serves | 20 chocolates
Prep Time | 20 minutes (plus cooling overnight)
Cooking Time | circa 20 minutes
- Put the milk, sugar and butter in a large heavy-based pan and heat on medium stiring continuously until the sugar and butter have dissolved.
- Turn the temperature up to high and bring to a rolling boil. Keep boiling whilst stiring until you reach 115˚c on a sugar thermometer. Remove from the heat and set aside to cool for five minutes.
- Beat with a wooden spoon until glossy and then leave to cool completely, preferably overnight.
- Grate the chocolate and heat in the microwave for ten seconds, stir and heat for a further ten seconds. Continue in this manner until the chocolate has completely melted.
- Spoon the melted chocolate into chocolate moulds (or if you don't have any icecube trays) using the back of a spoon to ensure that the sides are coated. Leave to cool until firm.
- Whip the completely cooled caramel and spoon into the chocolate shells. Spoon over melted chocolate to seal the caramels closed (you may need to melt it again).
- Leave to firm then turn out. I decorated mine with gold glitter spray and gold writing icing painted on with a paintbrush.