Caramel And Walnut Chocolate Lollipops

Truffles, bonbons and candies
15 min
0 min
15 min


Heat the cream together with the vanilla bean.

Place sugar in a small pot. Stir with a small amount of water, just to make it the consistency of wet sand. Make sure there is no sugar crystals on the side of the pot. Cook without stirring until it reaches a dark caramel color

Remove the vanilla bean from the cream and pour the hot cream onto the caramel little by little (watch out for splatter!).

Bring the caramel mixture to a boil and cook to about 240F degrees (around 5/7 minutes) and pour onto the chopped chocolate, add the butter and vigorously mix until you obtain a shiny texture. Add the walnuts and immediately pour into a silicon pan, let harden for 12 hours in the refrigerator

Remove from pan onto a cutting board. Cut circles with cutter and stick in the lollipop sticks

Melt chocolate and dip lollipops in to coat them (How to temper chocolate)