Strawberry Cream Chocolates (Print Version)
# Ingredients:
→ Main Components
01 -
1/4 cup (60ml) light corn syrup
02 -
3 tablespoons (44ml) water
03 -
1/2 cup (120ml) heavy cream or whipping cream (36 to 40% butterfat)
04 -
1 cup (200g) sugar
05 -
1/2 cup (113g) butter
→ Top Layer
06 -
1/2 teaspoon flaky sea salt, such as Maldon
# Instructions:
01 -
Oil the inside of a 9×5-inch loaf pan lightly. Line it with parchment paper, leaving a little hanging over the edges, and oil the paper before placing it in the pan.
02 -
Chop the butter into 8 pieces and put it, along with the cream, into a microwaveable bowl. Heat it in the microwave until melted and warm, then set aside.
03 -
Pour water and corn syrup into a small saucepan. Slowly add the sugar, being cautious to avoid getting it on the pot's sides. Stir gently just enough so the liquid covers the sugar.
04 -
Warm the mix over medium heat until it's boiling. Cover it for a minute to let steam dissolve any sugar stuck on the pot's sides.
05 -
After uncovering the pot, attach a candy thermometer and heat the mixture to 320°F (160°C) until its edges turn light amber. Slowly add a small portion of the butter-and-cream blend, stirring with the thermometer’s base. Keep adding the rest gradually, stirring between additions.
06 -
The temperature might lower slightly after adding the butter and cream. Keep cooking until it hits 240°F (115°C), which usually takes about 5-10 minutes.
07 -
Carefully pour the caramel into your pan. Wait 20 minutes, then sprinkle with the sea salt. Let it set until it’s fully cooled, which can take around 3 ½ hours.
08 -
Take the caramel out of the pan. If it's too soft, chill it for about 30-45 minutes to firm up. Slice it into pieces—1-inch by 1/2-inch is a good size. Wrap each piece in wax paper or plastic wrap.
# Notes:
01 -
A candy thermometer is super helpful to nail the texture and consistency.
02 -
For softer pieces, add 2-4 more tablespoons of cream. If you want them harder, cook up to 245°F (118°C).