Looking for a simple treat to take your neighborhood gift bags to the next level. These homemade soft caramel chocolates are the answer. This is a quick and easy recipe. And the result is sweet, buttery caramel blending together with perfectly delicious chocolate. Wrap your caramels up in our favorite cellophane wrappers and you’re ready to share. We love nothing better!
In a saucepan, melt the glucose syrup and add the sugar little by little until it’s completely melted. Meanwhile, in another saucepan, bring the cream to a simmer. Once all the sugar is added and a foam appears on the caramel, deglaze with the hot cream. Cook to 242°F (117°C). Add the butter and stir. Add the melted Noel Morogoro and stir until the caramel is homogeneous. Pour in a frame 16x16 cm on a silicon mat and let crystallize. Cut the caramel into 4x1.5 cm rectangles. Wrap individually in cellophane.Soft Caramel Chocolate Bonbons with Sylvain Leroy
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