Chocolate-Hazelnut Caramels
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
servings
| Category: | Desserts |
| Subcategory: | Pastries/Treats |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 1¾ cups (400 mL) sweetened condensed milk
- ½ cup (125 mL) butter*, cut up
- 2 Tbsp. (30 mL) honey*
- ⅝ cup (160 mL) brown sugar*
- ⅜ cup (100 mL) Irresistible dark chocolate*, melted
- 2 Tbsp. (30 mL) coarsely chopped, toasted hazelnuts
Preparation
Grease an 8” x 8” (20 cm x 20 cm) baking pan and line bottom and sides with parchment paper.
Combine milk, butter, honey and brown sugar in a pan, and cook over low heat, stirring with a wood spoon, until sugar is completely dissolved.
Increase heat to medium, and cook, stirring constantly, for another 20 minutes or so until mixture is a smooth and a deep gold.
Pour caramel into the pan, cool to lukewarm, and refrigerate.
Turn out the caramel, cover with melted chocolate and sprinkle with hazelnuts. Refrigerate.
Once chocolate hardens, cut into bite-size pieces.
Suggestion
Stirring is the key to great caramel. When the caramel turns a deep gold and pulls away from the sides of the pan, it’s done.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Chocolate and Hazelnut Mousse
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