I am making some chocolates for my black and red roller derby league to give as prizes and sell at the event in our famous bake sale. I was investigating black flavours and there’s some really gross options!!! Liquorice was my first, obvious choice, but then I broadened my options a little to allow really dark plum colours. Anyway … in my searching, I obviously found lots of licorice recipes including one that brought back some memories – a licorice caramel in a little square of baking paper just like the olden days. I thought I’d give this recipe a try but instead use the Black Walnut which I can only try to describe as a mixture of maple syrup, coffee, wine and … something else I can’t put my finger on. The result turned out ok, but I don’t think the flavour is for everyone.
- 1 can condensed milk
- 2 cups sugar
- 1 cup butter
- 1/4 tsp salt
- 1 1/2 cups corn syrup
- Flavouring- in this case I used 1/2 teaspoon of LorAnn Black Walnut oil
- Colour – I used 1.5 teaspoons of black oil based liquid colour
- Combine condensed milk, sugar, butter, salt and corn syrup in a saucepan
- Place over a medium heat, stirring regularly with a flat spoon or spatula to scrape the bottom and prevent burning.
- Regulary wipe the sides down to prevent the sugar crystals from ruining your caramel later when it sets
- Bubble on medium heat, stirring regularly, for approximately 7 minutes or until it starts to turn golden.
- Check consistency by placing a teaspoon of the mixture into a glass of water for a minute to cool. Remove and make a ball in your fingers. Is it firm enough? If not, keep cooking for another few minutes at a time before testing again.
- When ready, pour into a buttered glass or non stick tray
- Allow to cool, then remove from tray as 1 piece and slice into desired sized pieces
- Cut greaseproof paper into rectangles big enough to hold the caramels you have cut. (about 5 times the width/height and 3 times the length)
- Place the piece in the centre of the rectangle, folding sides over caramel.
- Twist ends in opposite direction, being careful not to rip the wax paper.
- Place in a box or jar for serving, keep at room temperature for a couple of weeks.
- I tried this chocolate roll by cutting my caramel in half to try this experiment. I rolled it a bit flatter with a rolling pin over wax paper so it wouldn’t stick. Then I smothered 1 side in melted chocolate, creating a thin even layer. I then rolled the entire thing like a scroll, perhaps a bit too tight because I lost a lot of my chocolate throughout the scroll and only ended up with a few pieces that actually worked. It also appeared as though the centre of my caramel had crystalized and was more like a harder fudge which absorbed the chocolate. I would try it again, but it relies on your caramel being perfect and stretchy throughout the entire mixture.
- I added some English Walnuts for some crunch by sprinkling them on top of my caramel before it cooled and pressing down on them slightly.