According to legends, Carambar® would have been born from a mistake, in the Delespaul-Havez chocolate factory, in the North of France : during a test for a sweet made of caramel and chocolate, a machine broke down, producing eventually a a rod-like sweet, called immediately “Carambar ® “. Since then, the caramel sweet has become wordly famous, through its unique taste, its sticky caramel, and its humm…particular jokes.
But what’s in a Carambar®?
“Glucose syrup, sweetened condensed skim milk, sugar, fat completely hydrogenated coconut reduced cocoa, salt, flavorings” reads the package. Yummy, isn’t it ?
The awesome French website (obviously, we are here talking about gastronomy) “La Super Supérette” found a solution to all the lovers of Carambars® to continue eating them in massive quantities, without swallowing tons of chemicals and weird stuff, in inventing the “Barré” – from the French “Barre” (Stick) – here on the right side. And, we translated for you the magically easy recipe!
Ingredients (for 27 barrés)
– 250 g of white sugar
– 50 g of whole cream
– 30 g of salt butter
– 30 g of dark chocolate
In a bowl, mix the cream, butter and chopped chocolate, they will be ready for later. Put the sugar in a non-stick pan. Heat over high heat, do not stir too much, rather rotate the pan and then when it starts to stick a little you can still use a wooden spatula. When the caramel gets a beautiful dark color, add the mixture cream / butter / chocolate and mix quickly with the spatula.
Spread the mixture into molds (or a sheet of sulfurized paper if you do not have one). Let cool down for 30 minutes, then cut small bars with a knife. Pack your Barrés in sulfurized paper (you can even drag a joke if your heart tells you, but avoid the ink on the caramel side!). Let them still quiet for an hour and you get caramels that stick to the teeth!
WARNING ! CARAMEL IS TRICKY ! When you don’t have professional gear and thermometers, it is really important to comply with the measures and time – 30 minutes cooling (not more because after it’s hard to cut and it can break!).
For information, the cookers used dark chocolate dessert bio Kaoka © 55% “Cocoa paste, blond cane sugar, cocoa butter, emulsifier: sunflower lecithin, vanilla extract.”
Enjoying your Barrés without the embarrassing jokes would not be that much fun, and that is why the Ecosprinter has worked hard in making a selection of jokes that you can write down around the paper (or keep for yourselves):
What do you call a bee who is having a bad hair day ?
Why did the skeleton went to a party alone?
Because he had no body to come with him
A woman gets on a bus with her baby. The bus driver says: ”Ugh, that’s the ugliest baby I’ve ever seen!” The woman walks to the rear of the bus and sits down, fuming. She says to a man next to her: ”The driver just insulted me!” The man says: ”You go up there and tell him off. Go on, I’ll hold your monkey for you.’
Doc, I can’t stop singing the ‘Green Green Grass of Home’. He said: ‘That sounds like Tom Jones syndrome’. ‘Is it common?’I asked. ‘It’s not unusual’ he replied.
A sandwich walks into a bar. The barman says ”Sorry we don’t serve food in here”
A patient went to see the doctor and tells him ‘doctor doctor I got 59 seconds to live’ and the doctor told him “wait a minute” .
You can find the recipe (in French) and many other delicious home made recipes on the website of http://www.lasupersuperette.com/