Don't you love it when something great comes about unexpected? Typing that sentence makes me feel like I should follow that statement up with a profound story of self discovery...but I'm actually just going to talk about my discovery of these chocolate caramel-melt-in-your-mouth little morsels of deliciousness.
These were originally going to be centres for some truffles - but then my truffle mixture didn't set. Which turned out not to be such a bad thing because 1) these were the end result, and 2) Andrew and I got to eat about twenty truffles worth of rich chocolate ganache for pudding that night.
40g light brown sugar
3tbsp golden syrup
35ml double cream
50g good quality milk or dark chocolate - this would work great with Cadburys!
1) Place all ingredients except the chocolate into a saucepan and place over a high heat. Bring to the boil and boil for 2-4 minutes, stirring regularly, until the sauce has thickened.
2) Add the chocolate and remove from the heat, stir until the chocolate has melted and combined.
3) Line a plate or tray with clingfilm and lightly oil the surface. Spread the mixture evenly across the plate and cover with clingfilm.
4) Place in the freezer for 1 hour (or until set). Use a small cookie cutter to cut out discs to your desired size!