Chocolate Covered Caramels

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

How to

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.

Silvia’s Cucina is on Facebook and Twitter

16 thoughts on “Chocolate Covered Caramels

  1. Can you make these in advance and if so what is the best way of storing them?…..Id like to give some to friends in a few days time 🙂

  2. Hi Silvia,
    I just wanted to stop by and wish you and your family a Merry Christmas, and to say thank you for all the wonderful recipe’s this year!

  3. A complete pan of them completely and utterly destroyed by the folks in my husband’s office. You’d think they’d never been fed! And now they’re asking for the recipe. Very easy as long as you DON’T leave the pot unattended. Thanks for the warning.

  4. I think it would be too much sugar in it for me. Here you can get very sweet and thick condensed milk. Do you think it would work if I didn´t add brown sugar?

  5. Hi Silvia

    These are delicious but I need some advice about how to stop them sticking to each other and creating a caramel / chocolate lake / monster. I think I made them in too large a tray as my caramel base was much thinner than your pictures. Or perhaps I didn’t cook the caramel for quite long enough? Is the can of condensed milk the smallish 400g one? Sorry – too many questions. My boys didn’t care they were stuck together as meant they ended up with three in a go!

    • HI Sally, it could be that you needed to take the caramel sauce a bit further. The longer you reduce it, the thicker it will be, but, please keep an eye on it! I have burnt more caramel sauces than I care to confess….
      Silvia

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