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Chocolate caramels

Sweet recipes Spring Summer Fall Winter 30 minutes to 1 hour Végétarienne Easy Casserole
Prep time
30 minutes
Cooking time
10 minutes
10 caramels


  1. Attention: this recipe calls for extremely precise measurements!
  2. Chop the chocolate finely. Add the cream, chocolate, and honey to a stainless steel saucepan. Melt over low heat. Add the sugar and mix.
  3. Bring to a boil between 116°C and 135°C (240°F and 275°F). Remove a teaspoon of the caramel and immerse it in cold water. If you can form a small, slightly stretchy ball between your fingers, then the caramel is done cooking.
  4. Add the salt and pour the mixture into a dish lined with heat-resistant plastic wrap (check the packaging before buying). Cover the caramel with the wrap and let it harden at room temperature.
  5. Once the caramel has cooled, simply remove the plastic wrap. On a cutting board, cut the caramel into squares or rectangles with a large, sharp knife. Wrap in cellophane wrap (available in specialty bakery stores).


  • 125 g (4.4 oz) dark chocolate (50/60% cocoa)
  • 200 g (1 cup) liquid cream
  • 3 tbsp wildflower honey
  • 200 g (1 cup) superfine sugar
  • 1 pinch of fleur de sel




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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