Fruity Filled Chocolates (Print Version)
# Ingredients:
→ Main Components
01 -
1/2 cup (113g) unsalted butter
02 -
1/2 cup (120ml) thick cream or whipping cream (36-40% fat)
03 -
3 tablespoons (44ml) plain water
04 -
1/4 cup (60ml) clear corn syrup
05 -
1 cup (200g) granulated sugar
→ Final Addition
06 -
1/2 teaspoon chunky sea salt, such as Maldon
# Instructions:
01 -
Brush a thin coat of oil on a 9×5-inch loaf pan. Cut a piece of parchment with hanging edges, oil it too, then place inside the pan.
02 -
Chop butter into 8 chunks, put in a microwave-safe container with thick cream. Heat until they're melted and warm; set aside for later.
03 -
Pour water and corn syrup into a small pot. Pour in sugar carefully without getting any on the sides. Lightly mix just enough to dampen all the sugar.
04 -
Put the mix on medium heat until bubbling starts. Pop the lid on for a minute so steam helps wash down any sugar crystals stuck on the sides.
05 -
Take the lid off, stick in a candy thermometer, and cook until it hits 320°F (160°C) with light amber edges forming. Slowly pour about one-sixth of your warm butter-cream mix into the sugar, stirring with the thermometer base. Keep adding small amounts, stirring between each pour.
06 -
Your temperature will drop after adding the dairy. Keep cooking until the mix gets back to 240°F (115°C), which takes about 5-10 minutes.
07 -
Carefully tip the hot caramel into your waiting pan. Let it sit for roughly 20 minutes, then scatter the sea salt on top. Wait until it's totally cool, about 3 ½ hours.
08 -
Take the caramel out of the pan. If it feels too sticky, chill it in the fridge for 30-45 minutes. Use a big sharp knife to cut it into pieces you like. We think 1-inch by 1/2-inch blocks work well. Wrap each piece in plastic wrap or wax paper.
# Notes:
01 -
You'll definitely need a candy thermometer to get the right softness and texture.
02 -
Want softer treats? Just add 2-4 more tablespoons of cream. For harder candy, cook until you reach 245°F (118°C).