SALTED CHOCOLATE + HONEY CARAMELS

December 19, 2014

19th December!

Making caramels is always a bit tricky. Since they harden so much while cooling down it’s hard to judge how soft or hard your caramel will turn out. The perfect chewiness comes with experience or a candy thermometer [something for your christmas gift list?]. If you miss the exact spot – no worries – the caramel will still taste nice. Since I’m using chocolate and honey here – rather go for too soft than too hard. If you overheat it you might get a slight burned flavor. Wrapped up into butter paper [or something more shiny] they make great eatable christmas tree decorations.

SALTED CHOCOLATE + HONEY CARAMELS

  • 100ml heavy cream
  • 125g sugar
  • 50g honey
  • 5g butter
  • 100g dark chocolate [70% cocoa]
  • 1 teaspoon coarse salt

fox_salt_honey_caramels

_ chopp chocolate

_ line a shallow dish with parchment paper

_ combine sugar and cream in a saucepan

_ heat to medium heat

_ once it starts to bubble cook for 5 minutes

fox_salt_honey_caramels

_ add chocolate, butter and honey

_ continue to cook [on medium heat] for 10 minutes [under continuous stirring]

[if you have – use a candy thermometer and cook until it reaches 120°C]

_ pour into the parchment paper lined dish

fox_salt_honey_caramels

_ sprinkle with salt

_ cool for 20-30 minutes

_ use a knife [brushed with neutral oil] to cut caramel into individual candies

_ wrap into butter-paper / parchment paper

 

fox_salt_honey_caramels

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