Description
These little chocolate caramel sweets are ridiculously easy and disappear fast. They’ve got a soft, creamy centre with a thin chocolate coating that cracks ever so slightly when you bite into them.
Ingredients
Units
Scale
Chocolate filling
- 1/4 cup double cream
- 1 cup chocolate chips, milk, white, or a mix of both
- 20 to 26 soft caramels, unwrapped
Coating
- 3/4 to 1 slab of baking chocolate
- 1 tsp vegetable shortening
Instructions
- Line a small loaf tin or square container with cling film, leaving enough overhang to lift the mixture out later. Lightly grease the cling film if your caramels tend to stick.
- Add the 20 to 26 soft caramels, 1/4 cup double cream, and 1 cup chocolate chips to a microwave-safe bowl.
- Microwave in 20 to 30 second bursts, stirring between each round until the mixture is smooth and fully melted. Don’t rush this part as the chocolate can seize slightly.
- Pour the melted caramel mixture into the lined pan and smooth the top with the back of a spoon or small spatula.
- Let it cool slightly, then refrigerate overnight or for at least 6 hours until firm enough to cut cleanly.
- Lift the set caramel slab from the pan using the cling film.
- Cut into strips first, then into bite-sized squares or rectangles. If the mixture gets too soft while shaping, pop it back into the fridge for 10 to 15 minutes.
- Place the shaped sweets onto a lined tray and refrigerate again while you prepare the coating.
- Add the 3/4 to 1 slab of baking chocolate and 1 tsp vegetable shortening to a microwave-safe bowl. Microwave gently in short bursts, stirring until glossy and smooth.
- Dip each chilled caramel sweet into the melted chocolate using two forks or a dipping tool.
- Let the excess chocolate drip off before placing it onto the baking paper.
- Leave the sweets at room temperature until the coating firms up, or refrigerate for faster setting.
- Store chilled if your kitchen is warm.
Notes
Prepared, tried, and tested by Preshana
