- Salted butter caramel
In a saucepan, heat the cream to around 80°C. In another saucepan, make a blonde caramel with the sugar and glucose. Deglaze the caramel by pouring in the cream while stirring. Cook to 117°C, stirring regularly, and add the butter.
- Hazelnut caramel
In a saucepan, heat the cream to around 80°C. In another saucepan, make a blonde caramel with the sugar and glucose. Deglaze the caramel by pouring in the cream while stirring and incorporate the hazelnut paste. Cook the caramel to 116°C, stirring regularly. Add the butter and hazelnuts.
- Chocolate caramel
In a saucepan, heat the cream to around 80°C. In another saucepan, make a blonde caramel with the sugar and glucose. Deglaze the caramel by pouring in the cream while stirring. Cook to 114°C, stirring regularly. Add the chocolate, then the butter, and mix.
- Make the candies
Once the butter is well incorporated, pour the caramel into a rectangular dish lined with parchment paper. Leave to cool overnight at room temperature. Cut into cubes and wrap each one in thick cellophane paper, like a small parcel. Store away from moisture.
