Salted Butter & Muscovado Caramel

Name: Salted Butter & Muscovado Caramel
Yield: Makes about 80 chocolates
Ingredients: 85 g (3 oz/generous ⅓ cup) golden caster (superfine) sugar; 200 g (7 oz/2 sticks) sea salt butter, cut into cubes and at room temperature; 85 g (3 oz/generous ⅓ cup) caster (superfine) sugar; 40 g (1½ oz) liquid glucose; ¼ vanilla pod (bean), split lengthways; ¼ vanilla pod (bean), split lengthways; 125 ml (4 fl oz/½ cup) whipping (pouring) cream; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate; 125 g (4½ oz) muscovado sugar

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This was the highest marked chocolate in the Academy of Chocolate Awards 2011.

Ingredients

125 ml (4 fl oz/½ cup) whipping (pouring) cream
¼

Vegetarian
Chocolate
Gluten-free

Method

Put the cream in a saucepan. Scrape the vanilla seeds from the split vanilla pod (bean) into the cream and drop in the empty pod. Bring to the boil, then take off the heat.
Meanwhile, heat an empty heavy-based saucepan. When it is hot, add half of the caster (superfine) sugar with the liquid glucose and heat slowly until it forms a light caramel and the sugar c