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Billington's caramel bomb WEB

Christmas Caramel Bomb

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3.538 stars based on 13 ratings

These golden sugar-coated bombs are the perfect homemade gift for your favourite foodie, chocolate fanatic or best of all, an indulgent treat just for you. This Christmas Caramel Bomb recipe was created by Paul A Young. Any leftover caramel can be stored in a jar or even gifted to a friend or relative.

Key Information

  • Prep:
  • Bake:
  • Serves:50
  • Skill level:medium

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Ingredients

For the chocolates

  • 125g 4½ oz Butter (unsalted)
  • 75g 2¾ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 50g 1⅞ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 5g ¼ oz Sea salt crystals
  • 152ml 5⅛ fl oz Double cream
  • 25g 1 oz Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 35g 1¼ oz Dark chocolate 65% Madagascan
  • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • Chocolate shells either pre-made or bought online

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    In a large saucepan melt the butter, sea salt, light and dark muscovado sugars and bring to a gentle simmer.

    Ingredients for this step

  2. Classic mode Step 2

    Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.

    Ingredients for this step

    • 152ml 5⅛ fl oz Double cream
    • 25g 1 oz Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Add the chocolate and whist until smooth.

    Ingredients for this step

    • 35g 1¼ oz Dark chocolate 65% Madagascan
  4. Classic mode Step 4

    Allow to cool then fill your chocolate shells. Leave overnight to set.

  5. Classic mode Step 5

    Roll in tempered dark chocolate to seal your chocolate shells if needed and place in a tray of golden caster sugar to create a sugar decoration on top of each chocolate.

    Ingredients for this step