Chocolate caramels (Schoko-karamel bonbon)

Category: Culinary recipes
Kitchen: german
Chocolate caramels (Schoko-karamel bonbon)

Ingredients

butter 30 g
dark chocolate 50 g
sugar 150 g

Cooking method

  • Sugar, without interfering with caramelizing in a dry thick frying pan (or make caramel as you prefer), and then add butter to the caramel and break the chocolate, do not interfere when the chocolate melts after a few seconds, remove from heat, QUICKLY and ENERGY stir the mixture until smooth, butter will completely interfere with the caramel. Put on a flat surface (glass. Board, bag, parchment, etc.) and smooth with a spoon / knife to about 10x20cm. Cut into sweets.

The dish is designed for

230 g

Time for preparing:

15 minutes

Cooking program:

plate

Note

Candy like caramels, hard, sucking. In the photo, the surface looks oily - it is not, it is such a gloss!

Mikhaska
Natasha! How miielo! Wonderful children's homemade sweets! And when they cool down, do they become very hard, or do they remain viscous? Judging by the photo, it seems like stringy ...
NataliARH
Irina, I forgot to give them a description, added, hardening, like caramel!
Mikhaska
Thanks for the clarification, Natasha! Another question: did they stick to the surface of what you put them on after cooling down? Or it makes sense to spread food. film? In principle, I have no smooth surfaces.
NataliARH
Ira, I'm on a smooth glass. I did it on a blackboard, everything was fine, a film or a bag was laid for reliability, and the gloss will be better for sweets!
Mikhaska
Well, fine! Thank you so much!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers