Puffed Rice And Caramel Candy

1. 1

   For the salted caramel, melt butter in a pot over medium heat.

2. 2

   Just before butter melts, add sugar and stir with a wooden spoon until sugar dissolves.

3. 3

   Stir constantly until the texture starts to thicken and bubble, about 3-4 minutes.

4. 4

   Slowly whisk in the cream and continue to beat with whisk over low heat.

5. 5

   When the caramel becomes uniform, increase the heat and beat every few minutes, for a total of 10 minutes.

6. 6

   Turn off heat and let stand briefly before transferring caramel to a heat-resistant bowl.

7. 7

   Let caramel cool to room temperature.

8. 8

   Stir in vanilla extract and add salt to taste.

9. 9

   Let cool completely.

10. 10

    Tip: salted caramel may be stored in the refrigerator for up to a month.

11. 11

    Melt chocolate in a double boiler.

12. 12

    Let it cool briefly.

13. 13

    Tip: Always work with cooled chocolate. Brush chocolate onto mold with a brush.

14. 14

    Chill briefly in the freezer.

15. 15

    Place caramel and puffed rice in each mold.

16. 16

    Chill briefly in the freezer.

17. 17

    Brush molds with more chocolate and let cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.