Caramel-filled Chocolate

Another treat that takes advantage of that classic caramel/chocolate combination.

SUPPLIES

A small saucepan

A silicone mold

A cutting board or baking sheet

Some parchment paper

INGREDIENTS

¼ cup of butter

200g of sweetened condensed milk

15 caramels

35g of chocolate or melting wafers per bar

DIRECTIONS

In a small pan over medium heat, add ¼ cup of butter and 200g of sweetened condensed milk.

Stir until the butter has melted, then add 15 caramels and turn the heat to medium low.

Stir this continuously, so the caramels don’t burn.

When the caramels are fully melted, pour the mixture into some jars and set them aside to cool.

Temper the chocolate or melt the wafers, and spoon some into the mold, filling the cavities to the top.

Flip the mold over and let the chocolate drain onto a lined cutting board, then let the chocolate set.

Take some of the room temperature caramel filling, and spoon it over the hardened chocolate, keeping it below the top of the mold.

Re-temper the chocolate that you drained from the mold, and spoon it over the caramel, filling the mold cavities.

Let it rest on the counter until the chocolate has set.

After an hour or so, check to see if the chocolate is pulling away from the mold. If so, your chocolate is well-tempered and should release fairly easily.