Chocolate Caramel Bombs by Paul A Young

  • Total Time

    30m
  • Makes

    12
  • Skill Level

    Intermediate
  • Dietary Needs

    EF/GF/NF/Veg
    • Egg free
    • Gluten free
    • Nut free
    • Vegetarian

0 Reviews

No ratings yet

Save

Share

Print

Print

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.

Method

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

    • 125g Unsalted Butter
    • 5g Sea Salt Crystals
    • 75g Unrefined Light Muscovado Sugar (We like Billington's)
    • 50g Unrefined Dark Muscovado Sugar (We like Billington's)
  2. Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.

    • 150ml Double Cream
    • 1 tbsp Vanilla Extract (We like Nielsen-Massey)
  3. Add the chocolate and whist until smooth.

    • 35g Dark Chocolate (65% Madagascan)
  4. Allow to cool then fill your chocolate shells. Leave overnight to set. Roll in tempered dark chocolate to seal your chocolate shells if needed

    • 12 Chocolate Shells (Either Pre-Made or Bought Online)
  5. To Decorate

    In a bowl, mix the sugar and the lustre dust and dip the exposed caramel opening of the chocolates.

    Finished caramel bombs will keep for 6 weeks at room temperature. Unused caramel will keep in an airtight container in the refrigerator for up to 8 weeks.

    • 50g Unrefined Golden Caster Sugar (We like Billington’s)
    • 1 tsp Gold Lustre Dust

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close