lollies from the corner store when we were kids, caramel cobbers coated in chocolate. MAKES ROUGHLY 55


  • cooking 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 good vanilla extract

  • 250g dark chocolate, melted


  • 1.

    Grease a 6cm deep 19-20 cm base square tin

  • 2.

    Line base and sides

  • 3.

    Leave an overhang to pull the caramel out easily

  • 4.

    Combine cream, sugar, glucose syrup and golden syrup in a saucepan over a high heat

  • 5.

    Bring toi the boil

  • 6.

    Reduce the heat

  • 7.

    Cook and dont stir for 15-20 mins or till golden

  • 8.

    A confectioners thermometer should read 125c

  • 9.

    Remove from heat, stir in butter and vanilla

  • 10.

    Stand for 15 mins or til semi set

  • 11.

    Lightly spray a small knife with oil spray

  • 12.

    Score 7 rows into the caramel and set aside for 2-3 hours or untill fully set

  • 13.

    Line a tray with baking paper

  • 14.

    Lightly spray a chopping board and a large knife (not serrated) with oil

  • 15.

    Take the caramel from the tray

  • 16.

    Remove the paper

  • 17.

    Cut the pre scored rows and cut each row into 2.5cm pieces

  • 18.

    Place the squares on the tray.

  • 19.


  • 20.

    Either fill a piping bag with chocolate and drizzle over the squares OR

  • 21.

    Using a fork dip the caramel one by one into the chocolate, and set aside to set or refridgerate (i dont like it refridgerated cause i hate condensation on chocolate) but some like it.

  • 22.

    Then make a fork pattern in the top of each cobber.

Nutritional information

Nutritional analysis per serving (55 servings)

  • Energy 89kj
  • Fat Total 4g
  • Saturated Fat 2g
  • Protein 0g
  • Carbohydrate 12g
  • Sugar 10g
  • Sodium 4mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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