Creamy caramel squares

Name: Creamy caramel squares
Prep time: 30 min
Total time: 270 min
Yield: 15
Ingredients: 1 bag dark cake icing; 30 g acacia honey; 250 g sweetened condensed milk; 30 g butter; ½ tsp sea salt

Total: 4 hr 30 min. | Active: 30 min.

vegetarian, gluten-free

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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.

Recommended by:
Luca from the FOOBY team

Ingredients

for 15 pieces

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

How it's done

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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