Mum’s Caramel Chocolates

choc6It’s Sunday morning. Not just any Sunday morning, Mothers Day Sunday morning… And I am presentless. So what do I do? I make chocolate- as any self-respecting boy would do if he had yet to spoil his Mother on Mother’s Day. Indeed this is the best way to appease any forgotten Mother- lots and lots (and lots) of chocolate.

These chocolates were perfect to make because I had to think of something fast, and everything I needed was in the cupboard (there is always chocolate in our house). They are sweet, they are tasty, they are simple…. they are chocolate- what else do I need to tell you?

choc5Mum’s Caramel Chocolates


120g castor sugar

50g pure cream

50g butter

3-5 drops of vanilla essence (or to your liking)

250g dark chocolate

Champagne metallic edible dust


Heat cream and sugar until sugar dissolves. Increase heat slightly and stir constantly until cream is just boiling. Add the butter and vanilla essence. Stir and continue to heat until it holds it’s shape when you scoop a spoonful out. I like my caramel soft, but if you continued to cook it, it would become more chewy.

Once the caramel is at the desired consistency, spoon into dome shaped silicone moulds. Refrigerate until cool and set. While the caramel is cooling, melt the chocolate in a double boiler (if you don’t have one, pop a bowl over simmering water). Dip the caramel into the melted chocolate using a dipping fork. Lightly tap on the surface of the chocolate until you have a thin, even layer of chocolate over the caramel. Place on baking paper to set.

Now for decoration- once they are set use a food dedicated paint brush to dip into the metallic dust, tap on the side so there isn’t too much dust, then sweep across each chocolate top once.

Finally, present these to your Mother. If it is now late on Mother’s Day, you might (for your own safety) want to throw in a back rub or a clean bedroom too.  Happy belated Mother’s Day to the Mothers of the world.



PS. Dad’s like these too.


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