Looking for a mature Easter treat? These soft (wet) caramel Easter eggs are divine.
This recipe is fructose friendly, and gluten free.
- Makes: 24 Easter cups
- Difficulty: medium
- Time: 2 hours
- Moulds: chocolate patty pans
150g 85% *dark chocolate
1 cup thickened cream
1/2 cup water
1 cup The Sugar Breakup Dextrose
1 tablespoon The Sugar Breakup Golden Rice Malt Syrup
Putting it together
- Temper about 100g of the chocolate and line the chocolate patty casings with a thin layer. Put aside to set while you make the caramel.
- Warm the cream until it almost boils, using the stovetop or microwave.
- Place the water, dextrose and golden rice malt syrup into a heavy based saucepan and bring to the boil. Only stir slightly before boiling to make sure dextrose dissolves. Then it will take 10-12 minutes of boiling for it to start to turn into a toffee and change to a dark golden colour. Make sure it doesn’t burn and if needed (to help seeding), you can tip the pot slightly to distribute evenly as it changes colour.
- Using a whisk, slowly pour the warmed cream into the toffee mix and whisk until blended.
- Leave in a pourable heat proof bowl and set aside for 60 mins while it thickens.
- Spoon or pour the thickened and cooled caramel into the prepared chocolate casings. Leave some room to put chocolate over the top to seal. Put them into the fridge for an hour.
- Temper the remaining chocolate (and left over chocolate) and seal the chocolate cups.
- Eat when set.
Tips and hints
- You can make a salted caramel by adding 1/8 teaspoon of sea salt to the water, dextrose and golden rice malt syrup mix.
- Caramel carries tremendous heat when hot, be very careful when handling as it will burn if you get a hot splash on your skin.
- You will have some left over caramel. Store it in the fridge for later use in an airtight container. It will last for a couple of days. Or you can make more chocolate caramel cups in any shape or way you require.
- The caramel can be used in other recipes or on its own (eg. as a topping on vanilla ice cream!)
- For a variation on the caramel you can also add crushed nuts or a whole hazelnut and place inside the chocolate caramel cups.
*Hang on, doesn’t chocolate have fructose in it?
Yes it does, we have used 150g of 85% dark chocolate so that’s 21g of sugar which is 10.5g of fructose. But across 24 chocolate cups that is 0.4g of fructose per serve, a very small amount.