Chewy Chocolate Caramel Cobbers
By
Suzanne rose
- Replies 1
Remember those chewy Chocolate Caramel Cobbers from your childhood, well here is an easy recipe to make your own.
![images-30.jpeg images-30.jpeg](https://seniorsdiscountclub.com.au/data/attachments/57/57516-cc4dc227e8dc1be2af7b3fa40138ffb3.jpg)
Step 1
Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides. Spray paper with oi.
Step 2
Combine cream, sugar, glucose syrup and golden syrup in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 15 to 20 minutes or until golden (a candy thermometer inserted should read 125°C). Remove from heat. Stir in butter and vanilla. Pour mixture into prepared pan. Stand at room temperature for 15 minutes or until semi-set. Lightly spray a small knife with oil. Score 7 rows into semi-set caramel. Set aside for 2 to 3 hours or until caramel is set.
Step 3
Line a baking tray with baking paper. Lightly spray a chopping board and large knife with oil. Remove caramel from pan. Discard paper. Using scored lines as a guide, cut into 7 rows. Cut each row into eight 2.5cm pieces. Place pieces on prepared tray
Step 4
Melt chocolate either in microwaveor double boiler.
Using two spoons did each caramel in chocolate until covered . Place each caramel on a baking paper lined tray.
Set aside for 15 minutes or until chocolate sets. Serve
![images-30.jpeg images-30.jpeg](https://seniorsdiscountclub.com.au/data/attachments/57/57516-cc4dc227e8dc1be2af7b3fa40138ffb3.jpg)
- Prep time 2h 40m
- Cook 25 min
- Makes56 pieces
Ingredients
- cooking oil spray
- 1 1/2 cups thickened cream
- 2 cups caster sugar
- 1/3 cup glucose syrup
- 1/4 cup golden syrup
- 50g butter, chopped
- 1 tsp vanilla extract
- 180g dark chocolate or milk chocolate melted
Step 1
Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides. Spray paper with oi.
Step 2
Combine cream, sugar, glucose syrup and golden syrup in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 15 to 20 minutes or until golden (a candy thermometer inserted should read 125°C). Remove from heat. Stir in butter and vanilla. Pour mixture into prepared pan. Stand at room temperature for 15 minutes or until semi-set. Lightly spray a small knife with oil. Score 7 rows into semi-set caramel. Set aside for 2 to 3 hours or until caramel is set.
Step 3
Line a baking tray with baking paper. Lightly spray a chopping board and large knife with oil. Remove caramel from pan. Discard paper. Using scored lines as a guide, cut into 7 rows. Cut each row into eight 2.5cm pieces. Place pieces on prepared tray
Step 4
Melt chocolate either in microwaveor double boiler.
Using two spoons did each caramel in chocolate until covered . Place each caramel on a baking paper lined tray.
Set aside for 15 minutes or until chocolate sets. Serve