Salted butter caramel chocolates

Salted butter caramel chocolates

By
From
Atelier Confectionery
Makes
40
Prep
20 mins
Cooking time
10 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
200g caster sugar
30ml liquid glucose
125ml thick cream
1 vanilla pod, seeds scraped
150g salted butter, cubed
500g dark chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Place the sugar and liquid glucose in a heavy-based saucepan and heat over a medium heat until the sugar melts and forms an amber coloured caramel.
  2. Meanwhile, heat the double cream and vanilla seeds together in a saucepan. Bring to the boil and remove from the heat. Add the cream into the caramel mixture and mix well until combined. Remove from the heat and add the butter, a cube at a time, and mix the caramel well. Leave to cool in a cool dry place for about 20 minutes.
  3. Use the tempered dark chocolate to cover silicone mould shapes of your choice.
  4. Put the cooled caramel into a piping bag and fill the mould shape three-quarters full with the caramel, then leave to set for at least 15 minutes.
  5. Pour more tempered chocolate over the caramel filled chocolates and leave to set in a cool dry place for at least 2 hours. Unmould and store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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