lollies from the corner store when we were kids, caramel cobbers coated in chocolate. MAKES ROUGHLY 55
Grease a 6cm deep 19-20 cm base square tin
Line base and sides
Leave an overhang to pull the caramel out easily
Combine cream, sugar, glucose syrup and golden syrup in a saucepan over a high heat
Bring toi the boil
Reduce the heat
Cook and dont stir for 15-20 mins or till golden
A confectioners thermometer should read 125c
Remove from heat, stir in butter and vanilla
Stand for 15 mins or til semi set
Lightly spray a small knife with oil spray
Score 7 rows into the caramel and set aside for 2-3 hours or untill fully set
Line a tray with baking paper
Lightly spray a chopping board and a large knife (not serrated) with oil
Take the caramel from the tray
Remove the paper
Cut the pre scored rows and cut each row into 2.5cm pieces
Place the squares on the tray.
Either fill a piping bag with chocolate and drizzle over the squares OR
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.
Then make a fork pattern in the top of each cobber.
Trending This Week