Homemade caramels are much better! This is surely what you will say your little greedy when they taste those you are going to concoct ...
For about 50 caramels
- 150 g of liquid honey
- 150 g caster sugar
- 150 g dark chocolate 64%
- 20 cl thick cream
- 1 hazelnut butter half salt
In a heavy saucepan, melt honey and sugar over medium heat. Add the chocolate cut into squares, then the cream.
Mix with a wooden spoon to obtain a homogeneous mixture.
Continue cooking over medium heat, stirring constantly. Continue cooking for 15 to 20 minutes. No more cook and reduce, so that the caramels are firm.
Remove from heat and add the butter.
After oiling a small tray, pour the caramel layer of about 1 cm thick.
Let it cool completely in the refrigerator before cutting it into squares with a small kitchen knife. Then wrap the chocolate soft caramels in small squares of cellophane.
Store them in an airtight box to keep them moist.
Keep them cool.