Looking to make a Valentine’s Day treat or need chocolates for a beer pairing event? Here’s a recipe of ooey gooey caramel & chocolate wonderfulness sure to delight sweeties and beeries alike. The Briess CBW Golden Light Liquid adds a malty touch to these Valentine’s (or not) treats.
Not only will these homemade goodies look impressive, but they are also delicious and not too difficult. Even a newbie candy maker will make your heart flutter with this simple recipe. Let’s get to the candy making!
- 1/2 cup butter or butter alternative
- 1 cup brown sugar
- 1/2 can (7 oz.) sweetened condensed milk or full-fat coconut milk
- 1/2 cup Briess CBW Golden Light Liquid
- 1/4 tsp salt
- 1 tsp vanilla
- At least 8 oz. chocolate candy coating (dependent upon size of molds)
- At least 4 tsp vegetable shortening such as Crisco (dependent upon amount of chocolate)
- White chocolate for drizzle
Directions — Caramel Malt Filling
- In a heavy saucepan, combine the first five ingredients (except vanilla, chocolate coating, shortening, and white chocolate)
- Cook & stir until bubbly. Remove from heat.
- Add vanilla and stir.
- Cool to room temperature.
- Get your molds ready.
Depending on how many caramel malt filled chocolates you are making, you will most likely have extra caramel malt. It is also excellent on ice cream or cake 🙂
While waiting for the caramel malt to cool, you can start prepping the chocolate for the shell.
Directions — Chocolate Shell
*If using a microwave, set power to 50% and heat for 15 seconds at a time until chocolate is melted and stir in between bursts of heating.
- Melt chocolate coating as directed on package. As a rule of thumb, for every 4 oz. of chocolate, add 2 tsp shortening.
Now let’s have fun and get messy! The process is the same whether you are using plastic, silicone, or polycarbonate molds. I am using silicone because that’s what I have.
Directions — Filling the Molds
- Fill the mold cavities completely with chocolate mix. It’s important to work quickly, don’t worry about the mess.
- Tap your mold on the counter to settle the chocolate into the cavities and to get rid of air bubbles (especially if your mold is intricate).
- Let sit for about 1 min and pour the liquid chocolate back into the bowl (see pics).
- At this point, the mold is a chocolatey mess. You can remove the chocolate on the surface of the mold using a scraper.
- Place the mold in the refrigerator for 3-5 minutes. This will be enough for the chocolate to harden slightly.
- Take the slightly hardened chocolate out of the refrigerator and fill the molds with caramel malt.
- Leave about 1/4″ between the top of the caramel malt filling and the top of the mold to allow enough room for the final chocolate layer.
- Top the mold with melted chocolate and stick it in the refrigerator for 20 minutes or so to let it fully set.
- Unmold the chocolate on a layer of parchment or wax paper.
- For final touches, you can drizzle with a contrasting color of chocolate.