Choco-Nut Caramels

Send to a friend

Print

Send your comment

Ingredients

Yield: Approximately 10 pieces

• 10.5 oz (300 g) finely granulated (caster) sugar
  
• 10.5 oz (300 g) double cream
  
• 1 ½ oz (40 g) dark chocolate (70% cocoa)
  
• 1 ½ oz (40 g) nut pieces
  
• 1 knob sweet butter

Utensils

• Rectangular non-stick pastry sheet

Preparation

Preparation:

• In a small saucepan, stir double cream with sugar over very low heat until sugar is completely dissolved Stir well
  
• Then bring to a boil for a short instant to lightly color caramel
  
• Remove saucepan from heat and stir in chocolat pieces and finely chopped nut pieces
  
• Stir preparation well then pour into very lightly buttered rectangular baking sheet
  
• Refrigerate 30 minutes
  
• When caramel is chilled, cut into squares

Suggestion