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Anyone who has a sweet tooth would adore these creamy, rich, chewy, melt-in-your-mouth homemade candies!
Makes ~ 50 candies
PART 1: Caramel Flavour
Ingredients
* 38ml Water
* 70g Corn Syrup
* 80g Caster Sugar
* 10g Unsalted Butter
* 100ml Double Cream
* ½tsp Vanilla Extract
* pinch of Salt
Method
1. Line a dish or baking pan (approx. 16cm x 20cm) with parchment paper. Set aside.
2. In a saucepan, bring water, syrup and sugar to a boil on medium low heat.
3. Add in butter, double cream, vanilla extract and salt to the sugar mixture. Stir well.
4. Remove from heat once the caramel mixture reaches 117°C.
5. Pour and fill half of the lined dish with the hot caramel. Set aside.
PART 2: Chocolate Caramel Flavour
Ingredients
* 60g Chocolate (70% cocoa)
* 100ml Double Cream
* 70g Corn Syrup
* 80g Caster Sugar
* ½tsp Vanilla Extract
Method
1. In a saucepan, melt chocolate over medium low heat.
2. Stir in double cream, syrup, sugar and vanilla extract and bring mixture to a boil.
3. Remove from heat once the mixture reaches 115°C.
4. Pour and fill the other half of the lined dish with the hot chocolate caramel.
5. Set aside to cool completely in room temperature before dividing the chocolate caramel into cubes.
6. Wrap them individually with transparent cellophane or wax paper.
Visit www.yokebakery.com for more recipes and craft tutorials! :)
Makes ~ 50 candies
PART 1: Caramel Flavour
Ingredients
* 38ml Water
* 70g Corn Syrup
* 80g Caster Sugar
* 10g Unsalted Butter
* 100ml Double Cream
* ½tsp Vanilla Extract
* pinch of Salt
Method
1. Line a dish or baking pan (approx. 16cm x 20cm) with parchment paper. Set aside.
2. In a saucepan, bring water, syrup and sugar to a boil on medium low heat.
3. Add in butter, double cream, vanilla extract and salt to the sugar mixture. Stir well.
4. Remove from heat once the caramel mixture reaches 117°C.
5. Pour and fill half of the lined dish with the hot caramel. Set aside.
PART 2: Chocolate Caramel Flavour
Ingredients
* 60g Chocolate (70% cocoa)
* 100ml Double Cream
* 70g Corn Syrup
* 80g Caster Sugar
* ½tsp Vanilla Extract
Method
1. In a saucepan, melt chocolate over medium low heat.
2. Stir in double cream, syrup, sugar and vanilla extract and bring mixture to a boil.
3. Remove from heat once the mixture reaches 115°C.
4. Pour and fill the other half of the lined dish with the hot chocolate caramel.
5. Set aside to cool completely in room temperature before dividing the chocolate caramel into cubes.
6. Wrap them individually with transparent cellophane or wax paper.
Visit www.yokebakery.com for more recipes and craft tutorials! :)
Also, instead of adding a pinch of salt as the recipe says, would it be possible to just use salted butter, or is that too much?
EG
The chocolate flavor looks like this:
2.12 oz (by wt) Cocoa
.42 cups or 3.38 fl oz double cream
2.47 oz (by wt) corn syrup
2.82 oz (by wt) Caster sugar
1/2 tsp vanilla extract.
I suspect you can tweak the amounts ever so slightly. I'm a little confused by the weight measures for fluid items.