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    Chocolate-dipped ginger caramels

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    Chocolate-dipped ginger caramels

    Gorgeous caramels, with hints of gingerbread, a crisp nutty topping and chocolate bottom. Wrap each in a twist of waxed paper or baking parchment before packing.

    • Vegetarian
    • Preparation time: 35 minutes, plus cooling and setting
    • Cooking time: 20 minutes
    • Total time: 55 minutes, plus cooling and setting

    Makes: about 40

    Ingredients

    sunflower oil, for greasing

    150g caster sugar

    150g light brown muscovado sugar

    75g golden syrup

    50g treacle

    50g unsalted butter, diced

    300g double cream

    ½ tsp sea salt flakes

    ½ tsp vanilla bean paste

    4 cardamom pods, bruised

    1 cinnamon stick

    50g Chinese stem ginger in syrup (about 3 pieces), finely chopped

    50g blanched hazelnuts, toasted  and roughly chopped

    150g dark chocolate (70% cocoa), roughly chopped

    Method

    1 Grease a square baking tin (about 17cm x 17cm) and line the base and sides with baking parchment. Put both sugars, the golden syrup, treacle, butter and double cream in a large saucepan. Add the salt, vanilla, cardamom pods and cinnamon stick, then place over a gentle heat to melt the butter and dissolve the sugars.

    2 Put a sugar thermometer into the pan and continue to cook steadily over a low-medium heat, stirring often, until the caramel reaches 121˚C (‘hardball’ stage). Put the ginger in a large heatproof bowl.

    3 Working quickly, remove the pan from the heat and pass the caramel through  a metal sieve over the chopped ginger, stirring well to combine. Next, pour the mixture into the prepared tin, leave for  a minute to set slightly, then scatter over the chopped nuts in an even layer. Set aside until completely cool and firm – at least 4 hours, preferably overnight.

    4 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (or use a microwave), stirring  until smooth. Cut the caramels into pieces using a lightly greased, sharp, serrated knife. Dip the underside of  each caramel into the melted chocolate, then leave to set firm on baking parchment before wrapping.

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    FYI: The caramels can be stored in an airtight container for up to 1 week.

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

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