Salted milk chocolate-covered liquorice caramels
- Preparation and cooking time
- Total time
- + setting
- A little effort
- Makes 50
Ingredients
- 200g caster sugar
- 100g light brown muscovado sugar
- 75g unsalted butter
- 200ml double cream
- 3 tbsp liquid glucose or honey
- 2 tbsp raw liquorice powder (we used Lakrids)
- 400g milk chocolate, finely chopped
- for sprinkling sea salt flakes
Method
- STEP 1
Line the base and sides of a 20cm square cake tin with baking paper. Add the caster sugar to a pan and put over a medium heat and leave until melted. Turn up and continue cooking until caramelised to a dark, coppery brown. Meanwhile, put the brown sugar, butter, cream, glucose and liquorice into a separate small pan and bring to a simmer, stirring to dissolve the sugar and liquorice. Pour the cream mix carefully into the caramelised sugar in two additions then keep cooking until the caramel reaches 125C on a sugar thermometer. Immediately remove from the heat and pour into the prepared tin. Leave for at least 4 hours to fully set. Once cooled, use a sharp knife to cut into squares.
- STEP 2
Put the chocolate into a small, heatproof bowl and heat in a microwave for short bursts of 20 seconds. Give the chocolate a good stir between each burst, even if it looks like nothing has melted. Once the chocolate has melted 3/4 of the way, remove from the microwave and stir until fully melted. This method keeps the chocolate tempered so it will set more quickly.
- STEP 3
Drop the caramels into the chocolate one at a time and use a fork to lift them from the bowl. Tap the fork on the side of the bowl so that any excess chocolate drips off then carefully put the caramel onto a baking paper-lined tray. Once the chocolate has started to set, sprinkle with a little flaked sea salt. Put the caramels in the fridge for 15 minutes to help set fully. Kept in a sealed container, stored in a cool area, these caramels will keep for up to a month.
