Dulce de Leche Caramels

Instructions

1. 1

   Combine the sugar, salt, and 150ml of the heavy cream in a medium saucepan.

   Tip: Watch carefully to prevent scorching

2. 2

   Place the saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves.

   Tip: Be patient, as this step can take up to 10 minutes

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the mixture turns a deep amber colour.

   Tip: Use a candy thermometer to check the temperature

4. 4

   Remove the saucepan from the heat and slowly pour in the remaining 50ml of heavy cream.

   Tip: This will cause the mixture to bubble vigorously

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the caramel reaches 115°C.

   Tip: Use a heatproof spatula to scrape the sides of the pan

6. 6

   Remove the saucepan from the heat and stir in the unsalted butter, unsweetened condensed milk, cocoa powder, and caramel sauce.

   Tip: Let the mixture cool slightly before proceeding

7. 7

   Pour the caramel mixture into a lined or greased 20x20cm baking dish.

   Tip: Use a spatula to spread the caramel evenly

8. 8

   Let the caramel set at room temperature for at least 2 hours, or until firm to the touch.

   Tip: This step is crucial for achieving the perfect chewiness

9. 9

   Once set, cut the caramel into small squares and dust with caramel colouring, if desired.

   Tip: Enjoy your delicious Dulce de Leche Caramels