Makes 40 caramels.
- Prep time: 20min
- Cook time: 15min
- Total time: 35min
- Difficulty: Intermediate
It is best to use a candy thermometer for this recipe. To achieve the desired consistency and texture, the caramel and chocolate mixture should be heated to 120°C.
- 200ml heavy cream
- 250g sugar
- 100g honey
- 10g butter
- 200g dark chocolate (70% cocoa)
- 1 teaspoon fleur de sel (or coarse sea salt)
In a saucepan over medium heat, combine the sugar and cream. Cook for 5 minutes once it begins to bubble. Cook for 10 minutes on medium heat, stirring constantly, until the chocolate, butter, and honey reach 120° C on a candy thermometer. (firm-ball stage). Fill a 20x20cm shallow dish with parchment paper with the chocolate mixture. Refrigerate for 20-30 minutes, or until firm, after sprinkling with salt. Make small pieces of the caramels. Brush your knife lightly with neutral oil if it becomes stuck to the caramels. This will keep you from sticking.
These lovely caramels are soft, chewy, and flavorful. They make an excellent gift when wrapped in pretty paper, especially around the holidays.