Threebie Chocolate Caramel

Here is a fabulous thing for you. It is a chewy chocolate caramel which needs only three ingredients.

Three Singularly fattening, Sinful, Extremely Tasty ingredients.

100 gms of Chocolate, preferably dark.

1 tin Condensed Milk (you do realize I am on a spree here, hmm?)

25 gms Butter

When you have dragged yourself away from the beauty of these three ingredients, keep a Silpat on a tray handy or some parchment or wax paper to spread the chocolate on. I would suggest greasing the paper and putting it on  a handy dandy tray.
Heat a heavy bottomed pan. Put all three items inside.

Now, watch and stir carefully and see the pictures.

Stage One

Stage Two

Stage Three. At this stage, stir vigorously.

Stage Four – Stir.

Stage Five. You see the golden brown and yellow gold sparkles. That is a good sign.

Stage Seven -Do you see the sticky toffee like consistency? This is very sticky stuff. I don’t have no thermometers so pictures are my only tool.

Stage Six – Instant Karma. See this? This is the stuff removed from the fire and poured on a piece of well greased parchment. And then you will have to let this cool for at least 2 hours. Uncovered. Because if you cover this, the steam won’t be able to escape and it would make the caramel not-so-smooth. Instead there would be sugar crystals.

Not that I mind, you see. But we are making caramel. Not crystals. However, the end result should be cut, and not eaten before anyone can hack into it with a knife.

Like it happened in this case.

Oops.

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0 Responses

  1. The wax paper business is simple – you use it to make sure food does not get stuck to the pan. You get it in New Market. I buy it there. Other places, I have no clue. Cupcake liners work too but they are not that great for fudge.

  2. oh man! i made my own fudge a few days back – wasn't much to look at but tasted like a dream! gotta try this one!

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About Me

Hi, I’m Panushwari

Welcome to my blog which is mostly about Food, Travel, Lifestyle and Beauty. I generally review restaurants and hotels in Kolkata and my work as a Restaurant Consultant and Food Critic in Kolkata allows me to maintain this blog as a showcase of my work. I am also a published author and have been a panelist at many events.

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