HOMEMADE SALTED CARAMEL CHOCOLATE
This is one of my favourite things to make over Easter and it’s so easy and delicious.
- 1 can of condensed milk
- 150 g of butter
- 3 teaspoons of dried Milo
- 2 big bars of 200 g of dark chocolate
Empty condensed milk and butter in a pot. Turn the heat up and once the mixture becomes warm, turn the heat down half way. ALWAYS keep stirring (this is the best when using a plastic spatula). Keep stirring until the mixture starts thickening up. As this is on a low heat, it might feel like nothing is happening but you will clearly see the difference after. If you don’t stir constantly the mix will start burning on the bottom. Once it becomes thick, take a whisk and add the Milo.
When this is fully mixed through, put into a container and straight into the fridge. Once fully set, you can either use a melon baller to scoop the balls or (like in the photo) line a bread tin with cling film so you can just pop it out and roll the balls with your hands. When this is done, place in freezer. Heat the dark chocolate over a hot water. Make sure that the water is not boiling or the chocolate will burn. I use the microwave but those who have done this before, I wouldn’t recommend it.
Dip the caramel balls into the chocolate and place on grease-proof paper and sprinkle a little bit of course salt on it. Just a tiny bit. Leave to chill in the fridge and then you’re done.
Recipe and Photo: Kyle Jensen
