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!!)
Time to try some of our other amazing homemade candy recipes:
Butter Crunch Toffee with Nuts
Ginger and Turmeric Jelly Gummies
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Need
- 250 Grams raw caster sugar BUY
- 200 Grams cream BUY
- 1-2 Teaspoons pink salt flakes plus some more BUY
- 1 Teaspoon vanilla bean paste BUY
- 60 Grams pure maple syrup
- 200 Grams chocolate dark, melted BUY
- 1-2 candy canes, crushed with a rolling pin (optional)
Do
- 1
Place sugar, cream, salt, vanilla and maple syrup into Thermomix bowl and cook 70 min/ Varoma/speed 1. Stop and check mixture occasionally and scrape down sides of bowl if needed.
- 2
Divide between silicone mini cupcake moulds and set at room temperature for several hours. Place into fridge.
- 3
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. Alternatively try adding crushed candy canes at Christmas time for gifting.
- 4
These caramels will go quite soft if left out of the fridge and should be stored in the fridge or freezer at all times.
- 5
Turn out and serve or wrap for gifting. Store in the freezer for up to 3 months. If using salt flakes, you will need more salt, if using finely ground salt you will need less.
