If you plan to make your gifts this year, there’s no time like the’present’ to stir up a batch of GÃƒÂ¼’s chewy chocolate caramels. Just make sure you give them a thorough taste test before you package them up…
GÃƒÂ¼’s Chocolate Caramels
- 100g salted butter, softened
- 180ml double cream
- 240g caster sugar
- 80g liquid glucose or runny honey
- 50g dark chocolate (about 70% cocoa solids), broken into small pieces
- Butter a 15 x 20cm or 18cm square baking tin evenly, then lay a strip of baking parchment as wide as the tin in the base and up the sides, overlapping the top edge. This will help to lift the caramel from the tin once it has set.
- Place the butter and cream in a small pan and heat gently until the butter has melted, then set aside.
- Tip the sugar into a saucepan and add the glucose or honey together with 3 tablespoons of water. Place the pan over a medium heat and bring it to the boil, stirring continuously, until the sugar has dissolved. Then reduce the heat and let the contents continue to bubble gently (do not stir now) until the mixture turns a light caramel colour.
- While it’s cooking, melt the chocolate, but keep an eye on the caramel, as you don’t want it to catch and burn.
- When the sugar syrup has reached a light caramel colour, remove the pan from the heat and stir in the butter and cream mixture. Return the pan to the boil, then reduce the heat once again and simmer until it reaches 117-120°C on a sugar thermometer. Remove the pan from the heat and stir in the melted chocolate until well mixed and smooth.
- Pour the chocolate caramel into the prepared tin and leave it to set at room temperature. Using a knife, score into small diamond shapes, then cover and put in the fridge to set completely.
- To serve, remove the caramel from the tin, using the paper, and cut along the score lines.