White chocolate covered soft and chewy caramel with the perfect twist of salt and lovely raisins. The perfect addiction!
Caramels with fleur de sel, raisins and white chocolate
30 caramels
1 can sweetened condensed milk, 395 g
120 g butter
2 tbsp honey
150 g cane sugar
1 tsp fleur de sel salt
1 handful of raisins
Coating:
200 g white chocolate, Ivoire 35% from Valrhona
In a sauce pan slowly melt all the ingredients (except raisins) together over low heat, until the sugar has completely dissolved. Stir constantly. Then turn up the heat and continue to stir for 10-15 minutes until the caramel has got a darker golden color. Add the raisins. Pour the caramel in a container lined with parchment paper and cool down. Rest for about 4 hours in the refrigerator before cutting out the caramels. Dip them in melted white chocolate.
