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.
Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.
Add the chocolate and whist until smooth.
Allow to cool then fill your chocolate shells. Leave overnight to set.
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.
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