One of the main attractions at our recent wedding were these homemade Gluten Free Chocolate Caramels, made by Jesse! Yes, I’ve taken over my wife’s blog for the day to bring you one of my favourite recipes.
Around 2 years ago, I went on a quest to find the perfect caramels, and eventually found them in this tasty and simple recipe. I affectionally call them “crack caramels”, as everybody who tries them immediately wants to know where they can find more and asks you when the next batch is coming at every opportunity. This recipe makes around 40–50 of these yummy sweets, so make sure you have some family or friends to share them with.
Hope you enjoy!
- ½ cup golden syrup
- ½ cup butter
- 1 cup brown sugar
- 1 cup thickened cream
- 1 tsp vanilla essence
- 500 g milk cooking chocolate
- Line a 18 x 22cm pan with baking paper.
In a large heavy based saucepan, combine the golden syrup, butter, brown sugar and cream. Bring to boil, stirring constantly until it reaches soft ball stage (113°C – 116°C on a candy thermometer). Remove from heat and add the vanilla essence, stirring in quickly.
Pour into the pan and let it cool completely, then place it in the fridge for 2 hours (or overnight). Remove from fridge and cut caramel into small pieces.
Melt chocolate according to instructions on packet and roll caramel in chocolate, placing in a container lined with baking paper. Alternatively using chocolate moulds, fill each half way up, place a caramel piece in, and top up with chocolate. Refrigerate for 1 hour or until chocolate is solid.