bahibe soft caramel

Bahibé Soft Caramel Bonbons

Category: Truffles, bonbons and candies
Serving: 1/2 frame (large 10mm frame)
Difficulty: Difficult


760 g heavy cream
760 g sugar
225 g glucose


  • Bring the cream to a scald while the sugar cooks.
  • Cook the sugar to burnt stage, 365˚F.
  • Add the warm glucose.
  • Add the scalded cream.
  • Cook to 240.5°F (115.8°C).
  • Fold in the melted Bahibé 46% Milk Chocolate just to combine.
  • Cast into an oiled, stacked frame.
  • Allow to cool undisturbed.
  • Cut and wrap as desired.