Chocolate AND caramel, it doesn’t get much better than this!
- 150gr sugar
- 150gr light moist sugar
- 50gr glucose syrup (or golden syrup)
- 50gr unsalted butter
- 200gr heavy cream
- 100gr bitter chocolate
- pinch of salt
- 1/2 tsp vanilla paste
Makes about 80 caramels
Combine all ingredients in a thick based large sauce pan. I can highly recommend to not use a small sauce pan, unless you enjoy doing a deep clean of your stove. Caramels have the tendency to triple in size during cooking and it rises fast. If you do get the inevitable overflow, just let it be, and drape a wet cloth over the sugary mixture after you are done. The caramel will soften and come right off.
Cook the caramel to 115°C. Stir in the vanilla and heat to 118°C.
Don’t stir anymore after bringing the temperature back up, to limit chances of crystallisation.
Pour the caramel in a tin lined with baking paper. Don’t scrape out the pan.
Let the caramel rest for a minimum of 6 hours, a day is good too.
Cut and wrap.