Olive Magazine
Chocolate Liquorice Caramels Recipe

Salted milk chocolate-covered liquorice caramels

Published: April 2, 2017 at 9:00 am
loading...
  • Preparation and cooking time
    • Total time
    • + setting
  • A little effort
  • Makes 50

This clever recipe from Edd Kimber combines caramel with subtle hints of liquorice, covered in milk chocolate with a sprinkling of sea salt for a really indulgent treat. Be warned, these delicious caramels won't last long

Nutrition:
NutrientUnit
kcal101
fat5.9g
saturates3.6g
carbs11.2g
sugars11.2g
fibre0.2g
protein0.7g
salt0.1g
Advertisement

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content