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Salted milk chocolate-covered liquorice caramels

Chocolate Liquorice Caramels Recipe

Salted milk chocolate-covered liquorice caramels

Name: Salted milk chocolate-covered liquorice caramels
Total time: 1 h
Yield: Makes 50
Ingredients: 200g caster sugar; 100g light brown muscovado sugar; 75g unsalted butter; 200ml double cream; 3 tbsp liquid glucose or honey; 2 tbsp raw liquorice powder (we used Lakrids); 400g milk chocolate finely chopped; for sprinkling sea salt flakes

Edd Kimber

Published: April 2, 2017 at 9:00 AM

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Makes 50

A little effort

Total time: 1 hr

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This clever recipe from Edd Kimber combines caramel with subtle hints of liquorice, covered in milk chocolate with a sprinkling of sea salt for a really indulgent treat. Be warned, these delicious caramels won't last long

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Alternatives

Complete the dish

Try our salted chocolate licquorice caramels, then check out our salted caramel chocolate cake, salted caramel fudge and more chocolate recipes.

Ingredients

Nutrition

200g caster sugar
100g light brown muscovado sugar
75g unsalted butter
200ml double cream
3 tbsp liquid glucose or honey
2 tbsp raw liquorice powder (we used Lakrids)
400g milk chocolate

finely chopped
for sprinkling sea salt flakes

Nutrition: per serving

kcal101
fat5.9g
saturates3.6g
carbs11.2g
sugars11.2g
fibre0.2g
protein0.7g
salt0.1g

Method

step 1

Line the base and sides of a 20cm square cake tin with baking paper. Add the caster sugar to a pan and put over a medium heat and leave until melted. Turn up and continue cooking until caramelised to a dark, coppery brown. Meanwhile, put the brown sugar, butter, cream, glucose and liquorice into a separate small pan and bring to a simmer, stirring to dissolve the sugar and liquorice. Pour the cream mix carefully into the caramelised sugar in two additions then keep cooking until the caramel reaches 125C on a sugar thermometer. Immediately remove from the heat and pour into the prepared tin. Leave for at least 4 hours to fully set. Once cooled, use a sharp knife to cut into squares.
step 2

Put the chocolate into a small, heatproof bowl and heat in a microwave for short bursts of 20 seconds. Give the chocolate a good stir between each burst, even if it looks like nothing has melted. Once the chocolate has melted 3/4 of the way, remove from the microwave and stir until fully melted. This method keeps the chocolate tempered so it will set more quickly.
step 3

Drop the caramels into the chocolate one at a time and use a fork to lift them from the bowl. Tap the fork on the side of the bowl so that any excess chocolate drips off then carefully put the caramel onto a baking paper-lined tray. Once the chocolate has started to set, sprinkle with a little flaked sea salt. Put the caramels in the fridge for 15 minutes to help set fully. Kept in a sealed container, stored in a cool area, these caramels will keep for up to a month.

Buy liquorice powder from souschef.co.uk

Try more of our best-ever chocolate recipes here...

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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