Creamy caramel squares

Creamy caramel squares

Total: 4 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / piece: 125 kcal
, Fat: 7 g
, Carbohydrate: 14 g
, Protein: 2 g

Fleur de sel only forms in certain climates. Water from the sea flows into salt pans, where it then evaporates. What remains is the much sought-after fleur de sel. It is harvested by hand and sold virtually untreated. Fleur de sel is a coarse salt and is used to enhance all kinds of dishes – from canapés to desserts.

Ingredients

15 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Creamy caramel

250 g sweetened condensed milk
30 g acacia honey
30 g butter

Chocolate icing

1 bag dark cake icing, melted
½ tsp sea salt
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How it's done

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Creamy caramel

Combine the condensed milk with the honey and butter, simmer over a low heat for approx. 30 mins, stirring constantly until the mixture turns a caramel colour. Pour into the prepared tin, leave to cool, cover and chill for approx. 2 hrs. Cut the caramel into approx. 2 cm cubes.

Chocolate icing

Pour the cake glaze into a bowl. Dip the caramel squares in the cake glaze, let the excess chocolate drip off, place on a cooling rack for approx. 1 min., then transfer to a sheet of baking paper. Sprinkle immediately with fleur de sel, cover and chill for approx. 2 hrs.

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