Milk Chocolate Caramels

Instructions

1. 1

   In a medium saucepan, combine the caramel sauce, granulated sugar, and 50ml of heavy cream. Place the saucepan over medium heat and stir until the sugar has dissolved.

   Tip: Use a candy thermometer to ensure the caramel reaches the correct temperature.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful, as the caramel will bubble and steam vigorously.

3. 3

   Remove the saucepan from the heat and slowly pour in the remaining 50ml of heavy cream. The mixture will bubble and steam again, so be careful not to splash.

   Tip: This will help to temper the caramel and prevent it from seizing up.

4. 4

   Allow the caramel to cool slightly, then stir in the milk chocolate chips until they are melted and smooth.

   Tip: If using a candy thermometer, the caramel should reach 115°C to 120°C for a smooth, creamy texture.

5. 5

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

   Tip: Use a spatula to spread the caramel evenly and prevent it from forming a skin.

6. 6

   Allow the caramel to cool and set at room temperature for at least 30 minutes.

   Tip: This will help the caramel to firm up and make it easier to cut.

7. 7

   Once set, use a sharp knife or cookie cutter to cut the caramel into desired shapes.

   Tip: You can also drizzle with sea salt for a decorative touch.

8. 8

   Serve the milk chocolate caramels at room temperature, or store them in an airtight container in the refrigerator for up to 3 days.

   Tip: They can be wrapped individually in plastic wrap or stored in a container with a lid.