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.
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)
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)
Add the chocolate and whist until smooth.
35g Dark Chocolate (65% Madagascan)
Allow to cool then fill your chocolate shells. Leave overnight to set. Roll in tempered dark chocolate to seal your chocolate shells if needed
Chocolate Shells (Either Pre-Made or Bought Online)
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
The easiest way to follow a recipe
31 March 2019
Hi, I've often wondered if Luster Dust or any other "metal dust" can affect your fillings ie. pain. I'd like to try this dust but I'm a bit chicken!
We advise you seek medical advice if you're concerned about what you might experience.
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