Salted Caramel Chews

250g Sustainably Sweet Coconut Sugar
250 ml (1 cup) double cream
60g rice malt syrup
30g butter
200g dark chocolate (66% cocoa solids), coarsely chopped
2 + 1 tsp Peruvian Pink Gourmet Coarse Salt
Place sugar, cream, syrup, butter and pink salt in a heavy-based pan, stir over medium-heat until sugar dissolves. Increase heat to medium-high and boil until mixture reaches 118C on a thermometer (7-8 minutes). Divide among 24 lightly buttered mini-muffin molds or in tray and stand until firm (3-4 hours). Melt chocolate in a heatproof bowl over a saucepan of simmering water, spoon over each caramel then when cooled sufficiently, sprinkle pinch of pink salt on the top of each (totaling not more than 1 tbsp) and stand until set, refrigerating if necessary. Remove from molds and store on a single layer in a baking paper-lined airtight container for up to 7 days. If you use a tray you will need to cut into pieces and separate before covering with the chocolate.

Submitted By:
The PSF Team
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