print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Chewy Salted Chocolate Caramel

0
Average: 0 (0 votes)
(0 votes)
Chewy Salted Chocolate Caramel
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
Calories:
317
calories
Calories
0
Print

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie317 kcal(15 %)
Protein2.44 g(2 %)
Fat13.28 g(11 %)
Carbohydrates49.51 g(33 %)
Sugar added33.97 g(136 %)
Roughage0.01 g(0 %)
Vitamin A74.88 mg(9,360 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.53 mg(4 %)
Vitamin B₆0.01 mg(1 %)
Folate2.39 μg(1 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C0.5 mg(1 %)
Potassium152.21 mg(4 %)
Calcium67.51 mg(7 %)
Magnesium30.1 mg(10 %)
Iron1.34 mg(9 %)
Iodine16.21 μg(8 %)
Zinc0.63 mg(8 %)
Saturated fatty acids8.04 g
Cholesterol25.38 mg
Author of this recipe:

Ingredients

for
60
toffees
½ cup
2 cups
granulated sugar
1 ¼ cups
1 cup
¾ cup
1 ¼ cups
plain Dark chocolate (60% cocoa solids, chopped)
¼ teaspoon
1 teaspoon

Preparation steps

1.
Butter a 23cm x 33cm|9" x 13" baking tin.
2.
Combine the water, sugar, vanilla, condensed milk, syrup, butter and chocolate in a large heavy-based pan. Slowly bring to a boil, stirring constantly.
3.
Continue stirring while the mixture boils until a little of the mixture forms a firm ball when dropped into cold water; 120°C|248°F on a sugar thermometer.
4.
Remove from the heat and stir in the salt and ginger.
5.
Pour into the tin and cool completely for at least 2 hours at room temperature.
6.
Remove the caramel from the tin. Cut into strips, then into small pieces using a sharp knife.
Post the first comment