Wednesday, 8 April 2015

White Chocolate Salted Caramels

I love anything with caramel in it but chocolates like Rolos make my heart sing. I've recently discovered salted caramel, and was experimenting making chocolate covered caramel sweets. 
White chocolate as a coating works fantastically, due to its vanilla sweetness mixing with the salty sweetness of the caramel. Milk chocolate would however work well, if you wanted a chance to use up any spare easter eggs you might have.

I used my cake pop moulds to make 12 hemispheres.

80g granulated sugar
30g butter
80ml double cream
pinch of salt
150g white chocolate
50g milk chocolate

  1. Melt 75g of the white chocolate in the microwave in short bursts of 20 seconds. Once melted add 25g white chocolate (to cool the chocolate down), and mix to melt. Use a teaspoon to place white chocolate into each of the cups on the cakepop mould, and spread up the edges using the back of the spoon. If the mixture is too warm it will be too runny, so if this happens, leave the chocolate to cool for a few minutes . Place in the freezer to set (this will only take about 5 minutes).

  2. Make the salted caramel. In a medium non-stick pan, add the granulated sugar and spread so that it evenly covers the base. Put on a medium heat and wait for a caramel to form. DO NOT STIR. The most you can do is swirl the pan to make sure all the sugar is incorporated. Cook until a light caramel colour is achieved.

  3. Add the butter, salt and double cream and whisk quickly. Once the butter has melted cook for a further 2-3 minutes, constantly stirring. Once the mixture looks like it has thickened slightly, take off the heat and pour into the wells of another cake pop mould – if you only have one mould, remove the chocolate (they should pop right out) and leave to one side whilst the caramel sets.

  4. Place the caramels into the freezer for 1 hour to set.
  5. Take the caramels out of the moulds and place in the chocolate hemispheres – be quick but gentle as the chocolate can crack. Place back in the freezer to keep cool.

  6. Melt the other 50g white chocolate. Pour onto the tops of the caramels and spread over (these will be the base of the sweets). Put back in the freezer to set for about 10 minutes.

  7. Put the chocolates onto a tray. Melt the milk chocolate (as the white chocolate was melted), and drizzle over the chocolates (Using a spoon or a piping bag). Freeze briefly then they are ready to serve. Once fully covered in chocolate, they can be stored in the fridge and will last at least a week.
Other ideas: Why not try a milk chocolate coating with an orange chocolate drizzle (or vice versa)?
You could also try different silicone moulds to get different shapes. For example, heart-shaped caramels for your significant other, or teddy bear faces for the younger family members. Go wild and have fun!

Love salted caramel? Then why not try my Salted Caramel Ice Cream?
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