Mint Chocolate Caramels
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These mint chocolate caramels are my go to treat whenever I need something that tastes fancy but doesn't require hours in the kitchen. With just 45 minutes total from start to finish, you'll have a batch of these gorgeous little candies ready to enjoy or gift to friends. The combination of cool peppermint and rich chocolate is absolutely irresistible, and I love that heavy cream gives these caramels their luxurious texture while providing beneficial fat that helps with nutrient absorption. They're surprisingly simple to make too, so don't let the elegant appearance fool you into thinking they're complicated.
Ella x
Ingredients
- 600sugar
- 400 Lheavy cream
- 200 gunsalted butter
- 20 gmint extract
- 400 gchocolate chips
- 100 gunsalted milk powder
- 40 ggelatin
- 10 gsea salt
- 200 gconfectioners' sugar
- 200 gpeppermint candies
Detail level
Instructions
- 1
In a medium saucepan, combine the sugar, heavy cream, and unsalted butter. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
- 2
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.
Tip: Monitor the temperature closely to avoid overheating.
- 3
Remove the saucepan from the heat and stir in the mint extract until well combined.
- 4
Let the mixture cool slightly, until it reaches 100°C.
- 5
Add the chocolate chips to the saucepan and stir until they are melted and the mixture is smooth.
- 6
Pour the mixture onto a greased surface and let it cool and set at room temperature.
- 7
Once set, use a sharp knife or cookie cutter to cut the caramel into desired shapes.
- 8
Melt the confectioners' sugar and peppermint candies in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
- 9
Dip the tops of the caramel shapes into the melted sugar mixture to coat.
- 10
Place the coated caramels on a piece of parchment paper or a silicone mat.
- 11
Let the caramels cool and harden at room temperature.
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