20141109-165414.jpg

Oh hi!

It’s officially that time of year again; the lights are up, the ads are out, the nights are getting boozier… it’s Christmas whether you like it or not.

Sure, some might say it’s a bit early to get the Christmas paraphernalia out, but I for one am all over it – give me a gingerbread latte with a shot of whisky and I’ll be marvellously content cozied up in my Slanket* with Home Alone 2 on repeat.

(Also, December: the only month where you can get fat gracefully.)

You may remember last year I posted a similar recipe and moaned about how broke I tend to be at this time of year (I absolutely needed three of those cashmere jumpers, didn’t I), so it’s fair to say I get a little resourceful with my gift giving. Enter these beauties, chocolate covered and deliciously decadent. These really aren’t as daunting as they may seem, it’s more a case of patience and trying not to burn yourself, the caramel, or your pan.

So there you have it, I’ll leave you with this bomb recipe to add to your budget Christmas 101 repertoire – plus a pretty great soundtrack to go with it (courtesy of Cereal Magazine)

*the best gift ever received, not giving it up never ever ever

20141109-165444.jpg

20141109-165438.jpg

20141109-165429.jpg

20141109-165421.jpg

Dark Chocolate Covered Caramels

Makes around 60 caramels

150g soft light brown sugar
125g golden syrup
100g unsalted butter, cut into cubes
250ml thick double cream
150g caster sugar
200g dark chocolate
Decorative sugar pieces (if using)


You’ll need a candy thermometer for this recipe.

Firstly prepare a tin for your caramel to set in by lining it with parchment paper.

In a pan add the brown sugar, golden syrup, butter and cream and place over a low heat. Heat the mixture until smooth and hot, stirring occasionally. Remove the pan from the heat and set aside.

In a heavy duty pan add the caster sugar and 3 tablespoons of water, and start to dissolve over a low heat. Once dissolved you can bring the heat up a little, keep melting the sugar syrup until it caramelises and turns amber in colour. NOTE: You don’t want to stir the syrup unless there are specific spots where the sugar isn’t melting, rather whirl the pan.

Once the sugar syrup has caramelised and turned a gorgeous dark amber colour, remove the pan from the heat and pour in the cream mixture, while exercising caution – this stuff is H O T.

Put the pan back on the heat and pop your candy thermometer in. Bring the mixture up to 260°f and then immediately remove from the heat and pour into your prepared tin (if you fancy it you can sprinkle all or half with salt flakes).

Leave (out of the fridge) for at least 5 hours or overnight before cutting into small squares.

To chocolate coat the caramels, melt the dark chocolate in a glass bowl set above a pan of simmering water. Once melted, use a fork to dip a caramel square into the chocolate, then lift it out and let the excess chocolate drip off. Place the square on parchment paper to set, and decorate with sugar pieces if using. Continue with the rest of the caramels.

These will keep for a good 2 weeks stored in an air-tight container.

Advertisements

18 thoughts on “Dark Chocolate Covered Caramels

  1. trixpin says:

    Wow, this recipe’s a keeper for sure! Perfect for Christmas gifts, as you say. Your photos are stunning 🙂

  2. Arielle Tan says:

    Oh wow it looks divine!

  3. ghetran says:

    Yum, can´t wait to try it when Christmas is around the door!

  4. thefolia says:

    Looks irresistible! I’m going to add pecans to mine! Happy Nesting.

    1. Gabriella says:

      OMG yes and then they would be like Turtles!!

  5. Yum yum! 🙂 Chocolate and caramel,spectacular pair! I will try it next time. Thanks for inspiring! 🙂

  6. Katie Kuo says:

    Yum! they look amazing 🙂

  7. Bonnie Eng says:

    Gorgeous photos!!! 🙂

  8. dunjabounds says:

    I love the photos! And I did last year what you are doing this year – giving caramels for Christmas! They are a great gift, so much more love goes into making those little goodies than buying another facial cream for a friend!

    1. Gabriella says:

      Totally! I’ve never had a disappointed gift-receiver to date 😉

  9. theordinarym says:

    Yum! This look delicious! I have to try those for my Christmas Guest Gifts! (And for myself;) As you daid correctly: it is that time of year you can get a little fat;)) thank you for sharing!

  10. These look delicious! ❤
    ~xo, Carina

  11. Tania says:

    Looks so tasty! I must try to cook them!

  12. Leni says:

    WOW ! This looks so beautiful and perfect!
    Amazing and inspiring blog

    Leni
    http://www.leni-loves.com

  13. Caitlin {doughing it right} says:

    Oh my goodness I am dying…Love the way the golden sugar looks on top! Your photography is beautiful.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Rose's Quest for the Best

All food things come to those who eat

New York Post

Your source for breaking news, news about New York, sports, business, entertainment, opinion, real estate, culture, fashion, and more.

The Festivist

... because the world is a place worth celebrating

A Travelling Epicure

A food, wine and travel scrapbook

A Girls Got to Eat... & Drink!

A Girls Got to Eat... & Drink!

Food with a View

Vegetarian and vegan food & photography from a small Berlin home and beyond

Lilly Sue's Bites and Brews

~Discovery of Food and Beer

%d bloggers like this: