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Bourbon Sea Salt Caramels

Crisp dark chocolate encasing a rich buttery bourbon caramel
Prep Time1 hr
Cook Time15 mins
Course: Dessert
Cuisine: British
Servings: 30 chocolates
Calories: 99kcal
Author: Georgina Hartley

Ingredients

  • 100 g caster sugar
  • 1 teaspoon dark muscovado sugar
  • ½ teaspoon fleur de sel
  • 60 ml whipping cream
  • 75 g cold unsalted butter cubed
  • 1 tablespoon bourbon
  • 300 g tempered dark chocolate

Instructions

  • In a medium saucepan heat the sugars with the fleur de sel on a gentle heat. Do not stir but shake the pan around occasionally so the sugars melt evenly. Be careful as the sugars can burn quickly.
  • When just melted and turning a golden brown remove from the heat, then pour in the whipping cream. It will bubble up a lot so be cautious.
  • Then add the butter and keep on stirring.
  • Once all the butter has melted stir in the bourbon until it has all mixed together evenly.
  • Leave to cool for a couple of hours whereupon the bourbon will mellow out and the caramel will thicken slightly.
  • Meanwhile you can be tempering your chocolate as described here.
  • Then coat your moulds with chocolate as described above, leave to set for about an hour.
  • Fill your chocolate moulds with the thickened caramel, making sure not to overfill.
  • Then you can straightaway pour some more tempered chocolate over the top of the mould, scrape a palette knife over the surface of the mould to remove the excess chocolate then leave to set for about 1 hour.
  • Turn the moulds upside down and the chocolates should happily drop out.

Nutrition

Calories: 99kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 95IU | Calcium: 9mg | Iron: 1.2mg