150 ml Water
500 g Caster sugar
3 g Salt
500 g Glucose
25 g Milk chocolate callets 823
75 g Cacao butter
20 cl Condensed sweetened milk
150 g Fondant icing
Deep baking tray
Bring the water, sugar, salt, vanilla pith and glucose to the boil.
Add the milk and stir to boiling point.
Add the milk chocolate and cocoa butter, continue to boil to 122 ° C, check with a sugar thermometer.
Prepare a deep baking tray with borders and lined with baking paper.
Carefully pour out the boiling mass.
Let this caramel stiffen at room temperature.
Once lukewarm you can cut it into nice cubes.
Allow to harden further.
Crystallize 500 g dark chocolate callets and mix the cubes through the chocolate.
Place them on a plate covered with parchment paper and let them harden
Tips for extra finishing
You can add spices while boiling the mix, such as a little nutmeg.