- 8g salts
- 200g soft butter
- 100g 70% dark chocolate
- 480g caster sugar
- 160g glucose
- 360ml double cream
- Vanilla salt to garnish
chocolate caramels
Ingredients
Method
mix salt into the butter chill.
Melt the chocolate and set aside.
Boil sugar, glucose, and 80ml of water to a caramel. Add the cream and butter combine and cook to 118oc.
Add in the melted chocolate.
Pour into moulds and set at room temp. Then refrigerate, cut into squares.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
