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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.

Makes Dulcie's List   Makes Cosmin's List


  • 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


  • Calories | 94
  • Fat | 4.8g

Serves | 20 chocolates

Prep Time | 20 minutes (plus cooling overnight)

Cooking Time | circa 20 minutes


  1. 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.
  2. 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.
  3. Beat with a wooden spoon until glossy and then leave to cool completely, preferably overnight.
  4. 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.
  5. 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.
  6. 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).
  7. Leave to firm then turn out.  I decorated mine with gold glitter spray and gold writing icing painted on with a paintbrush.

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