Indulge in the rich flavors of caramel filled chocolates

Hi Bold Bakers! Making professional looking chocolates is actually a lot easier than you might think. Today I'm going to share with you a recipe for caramel filled chocolates without the need for a fancy mold. So before we get stuck into the video I've got a special announcement. I am really excited to say that I have partnered with GoodCook to be their brand ambassador. Now what exactly does that mean? Well I get to share with you some of my favorite pieces of kitchen equipment that I use every single day. Also you are going to get a bonus recipe video every single month. So after this video, I want you to head over to the Good Cook YouTube channel, make sure you subscribe and see how easy it is to make these beautiful pink velvet cupcakes. Okay, let's get stuck into the recipe. The first thing we're going to do is make the caramel filling for the chocolates. So in a heavy bottom saucepan over low heat, I'm going to add in water, sugar, salt, and a vanilla pod. So now if you don't have a vanilla pod, feel free to leave it out. I just love how those little speckles look in the finished caramel. Now all we're doing at this point is letting the sugar dissolve, we don't want it to simmer. So leave it alone for around two to three minutes until it's fully dissolved. So it's been around three or four minutes now it's ready to bring this to a simmer. So all I'm going to do is just turn up the heat a little bit to medium low let it come to a steady simmer. And we're just going to let it bubble away and get a lovely caramel color. So an important note about caramel making once it comes to a simmer like this, you don't want to stir it. Just leave it bubble away, you'll be totally fine. So now caramel making can be a little bit intimidating, but I don't want it to be. You can tell a lot by the color of your caramel and even the smell. But to get a really good gauge of what's going on, you want to take the temperature of your sugar. That's why I love this thermometer spatula from Good Cooks Sweet Creations line. Now this is really, really handy and it has dual purpose, you get to stir your caramel and you get to take the temperature of it so you really know what's going on in there. Now a link for this can be found on BiggerBolderBaking.com along with the recipe for the caramel. So our caramel has been simmering away untouched for a little over 20 minutes, now it's gotten a really dark golden brown which is exactly what I want. Now at this stage we're going to add in our cream. So go ahead and pour in your cream, and have a whisk handy and then just whisk it in really really well until all the sugar has dissolved. Now just be careful, it does bubble up a little bit but don't worry it'll go back down. Perfect. You can get the smell of the caramel in the air and that vanilla, oh my gosh. This is just a gorgeous sauce and FYI, it works really well for ice cream and other desserts to have it in the back of your fridge. Ok perfect, it's all whisked up, now I'm just gonna turn down the heat and let it simmer away for around 3 minutes or so. Then lastly I like to add in a little bit of vanilla extract just to give your caramel extra flavor. Lovely. And then all you want to do is remove your caramel from the heat and set it aside. So while our caramel is cooling, let's talk chocolate. Now here I have a big ol' bowl of chocolate, this is 72% so it's kind of bittersweet chocolate, but if your preference is actually milk chocolate then feel free to use that. Whatever you like is totally fine. So like I said, you do not need a fancy chocolate mold to make these, what I'm using is my Sweet Creations Bake Perfect 24 cup mini muffin pan. Now this is non-stick and it also has a channeled surface for even baking. What I also love about it is the non-stick surface gives you lovely finish on your chocolates and makes them really shiny. Also it has this beautiful swirl in the middle that makes them look like legit professional chocolates. So creating the shell is really simple, I'm just gonna put a spoonful of chocolate in the well and I'm just gonna bring it up the sides, coating all the surface with chocolate. can do this with a spoon or with a little mini spatula. And then just do that for your whole tin. The reason why the mini muffin pan is so good is because your chocolates end up being the perfect size. I'd say a good two bites. Two generous bites. So just keep going, making sure all the surface is covered with chocolate. Feel free to add as much as you need. Just a little note, you can also do this with a white chocolate and that will work really well too. Or you could get super fancy and marble dark and white chocolate and they would just look so pretty. Okay perfect, these are thick with chocolate, now what I'm gonna do is pop them into the freezer for around 15 minutes or so until they're frozen solid and then we're gonna fill them. So it's been a few minutes, they're lovely and frozen, now I'm gonna go ahead and scoop in my caramel sauce. So just add in a little bit of caramel per cup, a nice small spoon, just so you get a nice bite of caramel and chocolate. So in case you're wondering how we're gonna get our finished chocolates out of here, once Once they're frozen solid, they will pop right out of there. The last but not least, we're going to take some of our melted chocolate, and then just pour that over the caramel filling off the cup. Now you want to make sure that this layer of chocolate comes all the way to the top. Because this has to seal in our cup, seal in the caramel, keep everything good in there. Just make it nice and flat with your spoon, sealing it all together. Perfect. One thing I love about these is that they look and taste like a Rolo when they come out. They're so impressive. Okay, perfect. All sealed in there lovely ready to go into the freezer for around another 20 minutes until they're frozen solid. So this is a really exciting part. It has been 20 minutes these guys are nice and set up so now it's time to check out all of our hard work. All you want to do is just take your tray and flip it over really quickly. And then when you lift it up, they've all just popped out. This is always my favorite part. Oh my gosh, and if they don't pop right out of the tin, just go ahead and tap the back of the tin with a fork or something and they'll pop right out of there. Look at the finish on them, they're beautiful, they look so professional. So even though we made them and put them in the freezer, these guys will keep happily in your fridge for up to 6 weeks so you can make them in advance and give them as gifts and people are going to love them. Oh! That's good chocolate. It's gooey caramel, and the crisp chocolatey shell, this homemade caramel is so good, it just takes this chocolate to a whole other level, I'm so glad I put the vanilla in there too. And the bittersweet chocolate is absolutely my most favorite. So right now I want you to head over with me to the Good Cook YouTube channel and check out my bonus video for pink velvet cupcakes, and I'll see you back here really soon for more Bigger Bolder Baking.