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Chocolate Caramels

The most difficult part of this recipe is wrapping the caramels
Author: Adapted from Not Quite Nigella


  • 85 g butter
  • 200 g liquid glucose
  • 300 g coconut sugar
  • 160 mls cream
  • 170 g cocoa macadamia nut butter
  • 1.25 mls salt flakes
  • 5 mls vanilla extract


  • Place the butter into a sauce pan and melt over a medium temperature
  • Add the liquid glucose, sugar, cream and nut butter
  • Bring to the boil stirring frequently to make sure that it doesn't catch
  • Place a candy thermometer into the mixture and wait for it to reach 118° Celsius
  • Remove from the heat and stir in the salt and vanilla
  • Pour the caramel liquid into lined loose bottomed square tin
  • Set aside to cool completely
  • Turn out and use a hot, oiled knife and cut into pieces
  • Wrap each piece in baking / wax paper