Vegan Chocolate Stout Caramel Apple Cupcakes With Kreme Cheeze Frosting (5019163705)

Gooey Caramel Chocolate Fudge


225g Granulated Sugar
150g Organic Whipping Cream
300g Chopped Dark Chocolate

To caramelise the sugar, place a large stainless steel saucepan on a high heat, add 125g of the sugar and wait for it to dissolve. Use a chopstick to stir the sugar in small circles. When it has nearly dissolved, slowly stir in the rest of the sugar until a lovely amber coloured caramel has been made.

Pour the whipping cream into a separate pan and place on a low heat.

Switch off the heat and gradually pour the warm cream into the caramel. Be aware that the melted sugar has reached a temperature of 180º and may splatter when you add the cream.

Use a whisk to stir the mixture until smooth. Wait until it stops bubbling and add the dark chocolate. Pour the mixture on a tray lined with baking paper.

Leave to cool for 2 hours at room temperature before cutting.

[Image provided by Vegan Feast Catering ]