soft caramels

Very delicious soft caramels dipped in dark chocolate. Very easy to make.

This is the first time I make toffee since I was a child, I feared a little that it was difficult and they would be rock hard, but it was super easy and they were as soft as I wanted. I was a little curious to taste since I do not use milk products / butter, but they were really good with Naturli's Vegan block and whippable soy cream (is available, inter alia, in SuperBrugsen, Føtex and Facts)

I think it is extra delicious to dip them in chocolate. Even using I only dark chocolate as there is milk in, but also think they would taste super good with milk chocolate. If they do not dip into chocolate I recommend to pack them individually in any paper as they are a bit greasy.

Print recipe

RECIPE – Cream Caramels

INGREDIENTS

100 (g). vegan blok (or butter)
2,5 dl whippable non-soy cream (or whipping cream)
250 (g) sugar
130 g lys Sirup
1 tsp vailjesukker

Molten chocolate to dip in ( I use Callebaut 2815 there is 57,7%)

APPROACH

Melt the butter in a pan
Add the remaining ingredients
Cook, uncovered, for about 30 minutes the temperature is 124 ° C
The mixture should boil and bubble
Pour the mixture into a small form, covered with wax paper
I used a small metal tray 15×25 cm
Leave the mixture to cool and cut into squares
Still caramels in the fridge / freezer before being dipped in chocolate
Melt and tempered chocolate (see below)
Dip each and place on baking paper or silicone mat

CHOCOLATE TEMPERING– Dark Chocolate

Heat half the chocolate over a water bath to 45-50 ° C (must not be above 50 ° C then crystallising the)
Pour the rest of the chocolate in, and pipes and tubes and let the temperature drop to 29 ° C
Pour/Set possibly then in chocolate melts and keep the temperature constant
Warm up to a maximum of 31-32 ° C , get the temperature of 34 ° You have to start over again

CHOCOLATE TEMPERING – Light Chocolate

Warm half the chocolate over the water bath for 45 °C
Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
Pour/Set possibly then in chocolate melts and keep the temperature constant
Warm up to a maximum of 29-30 °C , get the temperature of 32 ° You have to start over again

CHOCOLATE TEMPERING– White Chocolate

Warm half the chocolate over the water bath for 40-45 °C
Pour the rest of the chocolate in, and pipes and tubes and let the temperature drop to 27 ° C
Pour/set possibly then in chocolate melts and keep the temperature constant
Warm up to a maximum of 28-29 °C , If the temperature above 31 ° C will have to start all over again