SALTED CARAMEL CHOCOLATES

Salted Caramel Chocolates with Nut Butter

Makes 24 chocolates

Ingredients

  • 100 g unsalted butter or coconut oil
  • 100 g honey*
  • 3 tablespoons nut butter or tahini
  • 1/4 tsp fine sea salt
  • 100 g fair trade 70% chocolate
  • *Note: it is important to weigh the honey to have an equal weight to butter.

Instructions

  • Line a 10 x 20cm loaf tin with baking paper.
  • Combine the butter / coconut oil, honey, nut butter and salt in a small saucepan and gently melt together over a low heat. Once melted, use a whisk to combine.
  • Bring to a gentle boil, whisking constantly, until the caramel thickens and reaches ‘soft ball’ stage. Be patient, this can take some time and it is important to get the caramel to the right consistency.
  • To test if it’s ready drop a small amount into a glass of ice-cold water. Scoop out the caramel ball from the water and squeeze between your fingers. It will be similar to the texture of putty, pliable and moldable, not soft and squishy. Pour into the lined loaf tin and leave to cool on a cake rack, and then transfer to the fridge to firm up.
  • Once the caramel is set use a large sharp knife to cut evenly into 24 rectangles. Keep caramels cool in the fridge. Melt the chocolate in a bowl set over a pan of simmering water, then remove from heat and cool a little. Dip each caramel into the melted chocolate, turning to evenly coat. Arrange on a baking-paper lined tray. Set the chocolates in the fridge.
  • Once set, wrap the chocolate caramels ‘lolly-style’ in shiny wrapping paper. The perfect edible Christmas gift for family and friends.


Today I share a recipe that featured in my Homegrown Kitchen 2015 Calendar*. You may remember the little stop-motion video my sister Ana and I made (above) of those decadent Salted Caramel Chocolates.

Find more holiday season & Christmas recipes here:

Happy holidays and see you in the New Year! Nicola

P.S. I have received a number of emails recently inquiring about a 2017 recipe calendar. Unfortunately, due to writing a new cookbook, I have put calendar production on hold this year. I hope to back into the swing of it again for 2018. Thanks for the interest in all that I do 🙂

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Join the Conversation

  1. Aaaargh! AWESOME Vimeo on the Salted Caramel Chocs!!! I’m making some tomorrow!!! And the bread… still have my gf sourdough starter from your Dunedin workshop. Have a lovely Christmas, can’t wait for the book!!! Xx

    1. Thanks Jan! So great to hear your starter is still bubbling away. I haven’t tried making this recipe gf but I am sure it is possible because it is quite a heavy mix anyway so could be risen in a basket before baking.
      Happy holiday season to you too! x

  2. Hi Nicola, have made the raspberry jam. Could I use other berries (eg strawberries and same quantity of prunes?

    1. Hi Ute, most berries work well with the jam recipe. I have made it with blueberries, blackberries, strawberries and raspberries over the years. It is very flexible, enjoy!

  3. Hey Nicola.
    Just letting you know the salted caramel chocolates were a hit for Christmas. They are so yum! I’m very happy to eat dairy free caramel! Amazing how well it works. (Btw I used pics new almond butter as the price was good. )
    Thanks for sharing. Happy new year ?

    1. Thanks Dawn, that is great to hear! They are a lovely treat.
      Pic’s almond butter is a good choice! Happy New Year to you too 🙂

  4. Hi Nicola,

    My wife has made several of your recipes and they have all been incredible. She has a taste for salted caramel so I made these a few nights ago and they were so moreish. I used a mix of old unsalted peanut butter, tahini and almond butter and love the nuttiness. I went half-half butter and coconut oil but will I’m going to try all coconut oil next – well after I have a go at the Salted Caramel Coconut Flan! The book looks amazing – we will get one for the kitchen for sure.

    1. Thanks Jade, I love hearing from others about what they are making and enjoying from my recipes 🙂 The salted caramels are a real treat and super adaptable using what you have one hand. The flan is something extra special, enjoy!

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