Chocolate & Salted Caramel Fondants

Nothing beats a perfectly baked sponge encasing a gorgeous, gooey centre, and you can’t go wrong with our new Fondant Dessert Kit.



For the Filling

  • 75g light soft brown sugar
  • 75g butter
  • ½ tsp sea salt
  • 100ml double cream

For the fondant

  • 150g butter, plus extra for greasing
  • 150g dark chocolate, broken into small pieces
  • 100g caster sugar
  • 4 large free-range eggs
  • 50g self-raising flour


What You Do

For the Filling

  1. Make the filling the day before the fondants. In a small saucepan, gently heat the sugar, butter and salt until the sugar has melted.
  2. Add the cream and bring to the boil, stirring continuously, then simmer for 3 minutes until you have a thick caramel sauce.
  3. Pour into a jug and leave to cool, then divide the sauce between the freezing trays and freeze overnight.

For the Fondants

  1. The next day, preheat the oven to 180°C/Fan 160°C/Gas 4. Grease the fondant moulds with a little soft butter.
  2. Melt the butter and chocolate in a bowl set over a pan of gently simmering water, taking care not to overheat or let the bowl touch the water. Stir gently until smooth and then set aside to cool.
  3. Place the sugar in a large bowl, then add the eggs one at a time and beat well with an electric hand mixer until the mixture is thick and creamy and the whisk leaves a trail. This may take a few minutes.
  4. Sift the flour into the egg mixture and fold in gently using a large metal spoon. Add the melted chocolate and continue folding until well combined, taking care not to over-mix.
  5. Spoon a small amount of sponge mixture into the fondant moulds about ¼ of the way up. Place the moulds on a baking tray and bake for 5 minutes, then remove from the oven.
  6. Take the frozen fillings out of the freezer and place a disc of frozen caramel on top of the baked mixture. Make sure the filling does not touch the mould.
  7. Cover with the rest of the fondant mix and bake for 20-25 minutes. The fondants are ready when they feel firm to the touch with a crust on top and are beginning to come away from the sides of the moulds.
  8. Leave to cool for a few minutes, then turn out onto plates and serve immediately – perfect with vanilla ice cream.


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