I go on weekend bake off furies sometimes when for once I don’t have a millions things to do and places to go. I love these weekends, I pump up the jams, I may or may not of changed into proper clothes rather than my pjs and I get cooking a whole stack of recipes that I’ve had my eyes on for a while.
This post is one of those recipes. Chocolate, Cocoa Nibs and Sea Salt Caramel. Now I may of been watching an episode of Orange is the New Black whilst cooking this recipe and in doing so I may of reduced the caramel down a little bit too much so the caramel is a lot harder than normally expected. Still really tasty but mind your teeth!! I have now named this The Tooth Breaker! When making this, maybe don’t watch a tv series while making it….
- 1/2 cup double cream
- 1/4 cup golden syrup
- 1/2 cup caster sugar
- pinch of salt
- 64g dark chocolate
- 1/8 cup unsalted butter
- small handful of cocoa nibs
- a sprinkle of sea salt
- Line an 11-by-9-inch baking pan with parchment paper and set aside. In a heavy saucepan, combine half the cream, golden syrup, sugar, and salt. Bring to a boil over medium heat, stirring occasionally, for 15 to 20 minutes, washing down sides of pan with a pastry brush dipped in water as needed to remove any stray sugar crystals.
- When the temperature reaches 220 degrees, add chocolate and butter and return to a boil. Slowly add the remaining cream. Cook at a gentle boil, still stirring, until temperature reaches 240 degrees (soft-ball stage), another 30 to 40 minutes.
- Immediately pour mixture into prepared pan (do not scrape the pot). Sprinkle with cocoa nibs and sprinkle over the sea salt. Let stand uncovered at room temperature for at least 4 hours without moving.
- When cool, lift out of baking pan using edges of parchment paper as handles. Using a large buttered knife or a pastry cutter, cut into 1-by-1 1/4-inch logs. Wrap each piece in waxed paper.
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