Caramel kisses

Caramel kisses
  • Serves icon Makes 36
  • Time icon Hands-on time 35 min, oven time 20 min, plus chilling

Simmone Logue‘s caramel kisses are a daintier take on millionaire’s shortbread: a biscuit base, caramel filling and chocolate ganache top layer. Warning: it’s impossible to stop at just one.

Love this classic combo? Find our classic millionaire’s shortbread recipe and really indulgent your sweet tooth.

Nutrition: Per kiss

Calories
141kcals
Fat
7.7g (4.6g saturated)
Protein
1.6g
Carbohydrates
15.8g (12.2g sugars)
Fibre
0.6g
Salt
0.2g
Calories
141kcals
Fat
7.7g (4.6g saturated)
Protein
1.6g
Carbohydrates
15.8g (12.2g sugars)
Fibre
0.6g
Salt
0.2g

Ingredients

For the biscuit base

  • Vegetable oil for greasing
  • 200g digestive biscuits
  • 40g desiccated coconut
  • 30g light brown sugar
  • 50g plain flour
  • 80g unsalted butter, melted
  • 80ml golden syrup or treacle
  • 1 tbsp milk

For the caramel filling

  • 400g tin condensed milk
  • 50g unsalted butter
  • 50ml golden syrup

For the ganache topping

  • 100ml whipping cream
  • 100g good-quality dark chocolate, chopped

You’ll also need…

  • 3 x 12-hole mini muffin tins

Method

  1. Heat the oven to 190°C/170°C fan/gas 5. Lightly grease 3 x 12-hole mini muffin tins with vegetable oil.
  2. For the biscuit base, use a food processor to whizz the biscuits into fine crumbs. Tip the crumbs into a bowl, add the coconut, sugar and flour, then mix. Pour in the melted butter, golden syrup and milk, then mix to combine.
  3. Roll a heaped tsp of the mixture into a small ball, then press it into one of the muffin holes and all the way up the sides. Repeat with the remaining biscuit mixture.
  4. Mix the caramel ingredients in a pan. Stir over a low heat for about 5 minutes until the caramel starts to thicken. Pour into a jug, then three-quarters fill the biscuit cases, leaving room for the ganache topping.
  5. Transfer to the oven and bake for 20 minutes, then remove from the oven and leave to cool completely.
  6. For the topping, gently heat the cream in a small saucepan until steaming. Whisk in the chocolate until the ganache is nice and thick, and all the chocolate has melted. Pour the ganache into a small jug, then pour this chocolate topping into your little caramel kisses.
  7. Put the trays in the fridge to set, then remove the kisses from the tins and bring back to room temperature to serve.

From In the Kitchen by Simmone Logue

delicious. tips

  1. The kisses will keep in an airtight container for up to 1 week or in the freezer for up to 2 months.

Recipe By

Simmone Logue

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine