Well, I could not get the chocolate butter caramels out of my mind, so I planned to search for some glucose during the weekend. Yesterday, while I was tidying the pantry, I have found a pack of fructose, so I have left everything as it is and went straight into my kitchen to start making the caramels. What a great decision it was! Soft, chocolaty and mmm...! The worst part of the preparation is the packing, because it is so time consuming, but at least there is a trick. Smear some oil on the knife before cutting, that way you are a lot more efficient with cutting. For the salted version you are supposed to prepare the salted butter a day before, however I did not want to wait because of that another day. Besides I can simply sprinkle some fleur de sel on top, or some roasted, salted almond would just be perfect on top of the caramels!
100 g salted butter
3 g salt
50 g dark chocolate ( at least 70% cocoa, but you can even go for 99% cocoa)
20 ml water
100 g glucose
250 g sugar
200 ml cream
The day before mix salted butter and salt together and cut into pieces of 15 g and 85 g. In a heavy bottomed pot melt glucose with water, then add sugar and cook a light caramel. Remove it from the heat and stir in 15 g of butter and the slightly warmed cream. Bring caramel to cook again and stir in the leftover butter, as soon as it has reached 118°C remove it from the heat and stir in molten chocolate. Pour it into a baking pan covered with baking paper and let it set for 24 hours on room temperature.