Chewy Salted Caramels with Chocolate
These are so cute! But you will need to access a silicone mould for easy removal; they are sold in most kitchenware stores. Any shape is OK, but I do like the little round ones. Having given you that all important instruction, I suggest that you don’t make these too often, unless you are planning on funding your dentist’s Mercedes. (If you know what I mean!!)
They are completely divine if you are into salted caramel slash chocolate...(which I am) and so I will never ever make them again as I cannot eat just one...but for you? Heck...go for it! (But don’t say I didn’t warn you!!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams golden caster sugar
- 200 Grams cream
- 1-2 Teaspoons Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 60 Grams pure maple syrup
- 200 Grams Chocolate dark, melted BUY
Place sugar, cream, salt, vanilla and maple syrup into Thermomix bowl and cook 60 min/ Varoma/speed 1. Stop and check mixture occasionally and scrape down sides of bowl if needed.
Divide between silicone mini cupcake moulds and set at room temperature for several hours. Place into fridge.
Melt chocolate and pour a little on top of each caramel. Allow to cool before refrigerating. Sprinkle a few salt flakes on top of chocolate if desired.
These caramels will go quite soft if left out of the fridge and should be stored in the fridge prior to serving.
Turn out and serve or wrap for gifting. Store in the fridge for up to 3 weeks. If using salt flakes, you will need more salt, if using finely ground salt you will need less.
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