My dear choc-addicts, this post is dedicated to you!
Over a month ago I posted a photo of Chocolate Caramels on my Facebook page announcing that the recipe for it would shortly follow… As it often is, life got in the way and a good 5 weeks later…here it is!
I’m sorry I let you down, but I promise you, the wait will be worth it…
For the Caramel layer
1 cup of unsalted butter
1 can of sweetened condensed milk
1 cup of firmly packed brown sugar
pinch of salt
For the chocolate layer
250 gr (8 oz)of dark chocolate)
2 tablespoons butter
Put butter, brown sugar and sweetened condensed milk in a pot over medium heat.
Stirring continuously, melt the sugar and the butter with the milk and bring to a simmer. Turn the heat to low and keep stirring with a wooden spoon for about 7-10 minutes, or until the caramel appears thicker and golden brown and its intoxicating scent has you in convulsions…
Add a pinch of salt and, off the heat, whisk the caramel vigorously for 2 minutes.
(Please, be very mindful never to leave to the stove whist the caramel is on. Keep stirring, sing your favorite song twice and the job will be done without casualties. Leave the stove to chase your baby who has decided to take his first crawl today, and you will end up with burnt caramel and a burnt pot… Ask me how I know!)
Pour the caramel in a container lined with baking paper and allow to set in the fridge for 1 hour.
In the meantime, make your chocolate topping,
Melt the dark chocolate with 2 tablespoons of unsalted butter in a double boiler.
Once melted, stir for a couple of minutes with a rubber spoon to bring down the temperature slightly. If you are feeling adventurous and you wish to temper your chocolate, proceed like so.
Take the caramel out of the fridge, pour the chocolate over it and spread it into one smooth layer. Add toasted almond flakes if you wish to add a crunchy texture.
Allow to set in the fridge before slicing.
Cut into large chunks and individually wrapped in baking paper, they make a lovely edible gift.
I like to serve them cut into small squares with a hot espresso coffee.
- Salty and Sweet (Chocolate-Covered Salted Caramels) (stalkmykitchen.wordpress.com)
- Dulce de Leche Brownies (thingswemake.wordpress.com)
- Little Nims: Marshmallow/ Fleur de Sel Caramel Bites (gbakes.com)