Here's another treat that takes advantage of that classic caramel/chocolate combination.

Candy mold shown in video: [ Ссылка ]

INGREDIENTS
¼ cup of butter
200g of sweetened condensed milk
15 Kraft caramels
35g of chocolate or melting wafers per bar

DIRECTIONS
In a small pan over medium heat, add ¼ cup of butter and 200g of sweetened condensed milk.
Stir until the butter has melted, then add 15 Kraft caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, pour the mixture into some jars and set them aside to cool.
Temper the chocolate or melt the wafers, and spoon some into the mold, filling the cavities to the top.
Flip the mold over and let the chocolate drain onto a lined cutting board, then let the chocolate set.
Take some of the room temperature caramel filling, and spoon it over the hardened chocolate, keeping it below the top of the mold.
Re-temper the chocolate that you drained from the mold, and spoon it over the caramel, filling the mold cavities.
Let it rest on the counter until the chocolate has set.
After an hour or so, check to see if the chocolate is pulling away from the mold. If so, your chocolate is well-tempered and should release fairly easily.


Thanks to Gibby Gibster for the awesome logo design.
You can check out his portfolio at [ Ссылка ]

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