Chewy salted caramel chocolates
By Emma Knowles, Gourmet Traveller Magazine
Serves 6, makes around 24
Cooking Time Prep time 10 mins, cook 10 mins (plus setting)
Ingredients
250 grams white sugar
250 ml (one cup) double cream
60 grams liquid glucose (which is available from select supermarkets, health food stores and cake supply stores)
30 grams butter
200 grams dark chocolate, roughly chopped
Method
Place sugar, cream, glucose, butter and 3 tsp of sea salt in a heavy-based pan and 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 and stand until firm (3-4 hours).
Melt chocolate in a heatproof bowl over a saucepan of simmering water, spoon over each caramel and stand until set.
Remove from molds and store on a single layer in a baking paper-lined airtight container for up to 5 days.
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