Caramel nut chocolates

Caramel nut chocolates

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert, Snacks
Favourite flavours: Chocolate

Caramel nut chocolates

INGREDIENTS

60g butter
½ cup caster sugar
1 tablespoon golden syrup
¾ cup sweetened condensed milk
½ teaspoon vanilla extract
½ cup unsalted peanuts, chopped coarsely
¼ cup ground hazelnuts or almonds
100g dark chocolate, chopped
10g solid white vegetable shortening (copha)
50g dark chocolate, extra, melted
red sugar decorations, optional
METHOD

Combine the butter, sugar and golden syrup in a small saucepan; stir constantly over low heat until sugar is dissolved. Stir in condensed milk, bring to the boil, reduce heat, cook, stirring constantly, for about 6 minutes or until mixture turns a caramel colour.

Remove from heat; stir in vanilla, peanuts and hazelnuts; mix well. Transfer mixture to medium heatproof bowl; cool mixture about 10 minutes.

Roll rounded teaspoons of mixture into balls. Refrigerate on a tray until firm.

Combine chocolate and vegetable shortening in top of double saucepan, stir over simmering water until melted. Dip balls in chocolate mixture using a fork or skewer, lift balls from chocolate, allow excess chocolate to drip away.

Place on a tray lined with aluminium foil or baking paper. Refrigerate until chocolate is set.

Drizzle extra melted chocolate decoratively over top of balls. Press on red sugar decorations, if desired. Refrigerate until set.


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