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Chocolate salted caramel kisses
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Indulge in dark chocolate salted caramel bites!
Ingredients:
  • 215.00 gm caster sugar
  • 62.50 gm water
  • 126.25 gm cream
  • 332.50 ml salted cashews
  • Coles Brand Canola oil cooking spray
  • 200g quality dark chocolate (70% cacao), chopped
Instructions:
  • To prepare the caramel cashews: In a medium heavy saucepan over medium-high heat, combine sugar and water until sugar dissolves. Use a wet pastry brush to brush down any sugar crystals on the sides of the pan. Bring the sugar syrup to a boil without stirring. Cook for about 8 minutes, or until the caramel turns golden brown, occasionally brushing down the sides of the pan and swirling it to cook evenly.
  • Take the pan off the heat and stir in the cream; expect a lively bubbling of the caramel. Let the caramel cool for 15 minutes until it slightly thickens.
  • - Prepare two large baking trays by lining them with baking paper and lightly spraying one of them with cooking spray. - Mix the cashews into the caramel until they are well coated. - Use two spoons to drop tablespoon-sized mounds of the caramel-cashew mixture onto the sprayed baking tray, making approximately 20 small clusters. - Refrigerate for about 15 minutes until the clusters are chilled and the caramel has slightly hardened.
  • For the coating: Melt the chocolate in a heatproof bowl placed over simmering water, stirring until smooth. Remove from heat.
  • Dip each cluster into the melted chocolate using a spatula, ensure they are fully coated. Shake off excess chocolate, place on a baking tray using a fork. Repeat with remaining clusters.
  • Chill the caramel kisses for a minimum of 10 minutes until the chocolate firms up. Store in an airtight container in the refrigerator until you're ready to enjoy them.

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