Salted Sea Shell Caramels

Salted caramel is flavour of the month recently, so of course it has to be incorporated into our list of homemade stocking fillers somewhere. Whip up a batch of these shiny, delectable sea shell caramels using the recipe and tempering technique from ‘Sweets Made Simple’ then present them in handmade packaging for a lovely, personal gift this Christmas. Take a look at issue 24 of Homemaker for tons more sweet homemade gift ideas, out on Friday 3rd October!

  • Salted Sea Shell Caramels
    • Take 25 minutes to make, plus chilling and cooling time.
    • Dark chocolate, for tempering
    • 55ml double cream
    • ½ level tbsp dark muscovado sugar
    • 15g caster sugar
    • A good pinch of sea salt crystals
    • White chocolate, for tempering
    • You will also need chocolate moulds with 20 assorted seashells
    1. First up please temper the dark chocolate and use a brush or a teaspoon to coat and line the seashell moulds. Do this quickly or suffer the consequences. Use a sharp knife or chocolate scraper tongue to tidy up any messy bits around the chocolate shells. Scrape any dark chocolate that you haven’t used into a bowl and save it to use again, unlikely I know.

    2. Slide the moulds into the fridge to set for around 20 minutes. To make the salted caramel, put the cream and dark muscovado sugar into a small, high-sided heatproof bowl and rest it in a heatproof bowl of boiling water to warm gently.

    3. Pour the caster sugar into a small heavy-bottomed pan and lodge on a low to medium heat to dissolve the sugar, stirring it now and then until it is dark and golden.

    4. Whip the pan off the heat and slop in the warmed cream and muscovado – step away from the pan as it will bubble up. Once the initial bubbling subsides, get a wooden spoon in there and stir furiously, faster, faster, to make a lovely caramel. Cool a wee bit, then stir in the salt.

    5. When the caramel is cool, whip the chocolate moulds out of the fridge and divide the caramel amongst the chocolate shells.

    6. Temper the white chocolate, as before. Spoon the chocolate over the caramel to cover. Chill again for 15 minutes – try a warm bath or a bit of telly. When hard, gently upturn the mould onto a board with a persuasive thumbing and release the chocolates.

    Store in an airtight container in the fridge for up to 5 days.

    For more mouthwatering sweet recipes from the confectioners of hit BBC2 series, buy a copy of ‘Sweets Made Simple’ (£16.99, BBC Books) here.