How to make Rum and Raisin Caramel Bites

You'll need:

For the Caramel:

100g butter

375g Demerara Sugar

400g Condensed milk

100ml Milk

3.5tbsp rum

100g Raisins

For the Coating:

400g to 500g Chocolate (Milk or Dark)

50g White Chocolate (optional)

Method:

1. Firstly we need to soak the raisins, in a bowl to the raisins add the rum and cover. Then leave to soak for 12 hours.

2. Then to make the caramel; line a tin (approx 18cm by 18cm) with baking paper.

3. In a saucepan over a low heat, add butter, demerara sugar and condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.

4. Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and add the rum and raisin mixture. Mix for 2 mins to combine. Then pour the caramel into the tin, then allow to cool. Pop into the freezer for 4 hours.

5. Cut the caramel into squares and pop back into the freezer while you melt the chocolate.

6. Melt the chocolate 100g at a time as it will set as you are coating the caramel. In a microwaveable bowl, microwave the chocolate for 20 seconds at a time until melted.

7. Then dip each of the caramel squares into the chocolate, wiping away any excess chocolate and set on a sheet of baking paper or clingfilm to allow to set.

8. You might need to keep popping the caramel back into the freezer to allow to set again. Melt more chocolate as you need and repeat until all the caramel squares are coated.

9. The melt the white chocolate using the same microwave method and drizzle over the squares. Pop in the fridge to allow to set, you can leave them on the side as the chocolate should set at room temperature.