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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates
    MineralsCalcium, Cobalt

    Ingredients Jump to Instructions ↓

    1. Canola cooking oil spray

    2. 1 1/2 cups thickened cream

    3. 2 cups caster sugar

    4. 1/3 cup glucose syrup

    5. 1/4 cup golden syrup

    6. 50g butter, chopped

    7. 1 teaspoon vanilla extract

    8. 50g dark chocolate, melted

    Instructions Jump to Ingredients ↑

    1. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides. Spray paper with oil.

    2. Combine cream, sugar, glucose syrup and golden syrup in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 15 to 20 minutes or until golden (a candy thermometer inserted should read 125°C). Remove from heat. Stir in butter and vanilla. Pour mixture into prepared pan. Stand at room temperature for 15 minutes or until semi-set. Lightly spray a small knife with oil. Score 7 rows into semi-set caramel. Set aside for 2 to 3 hours or until caramel is set.

    3. Line a baking tray with baking paper. Lightly spray a chopping board and large knife with oil. Remove caramel from pan. Discard paper. Using scored lines as a guide, cut into 7 rows. Cut each row into eight 2.5cm pieces. Place pieces on prepared tray.

    4. Spoon chocolate into a snap-lock bag. Snip off 1 corner. Drizzle chocolate over caramels. Set aside for 15 minutes or until chocolate sets. Serve.


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