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Chocolate Caramels
Soft, buttery chocolate caramels wrapped individually — proper homemade British confectionery. Cooking the sugar mixture to a precise 120°C soft-ball stage before the chocolate goes in is what sets the final texture, giving these caramels their chew rather than turning them brittle or runny.
Ingredients
Instructions
Melt sugar, syrup and water to 120°C (soft ball stage).
Add chocolate, butter and cream. Stir.
Cook to 125°C again.
Pour into a lined tray. Sprinkle with sea salt.
Cool completely. Cut into squares and wrap individually.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
