Homemade Caramel Pods
I love Pods. Whichever genius at the MARS Corp came up with that is a star in my mind. Delectable, bite sized mouthfuls of caramel goodness.
I figured as a good kids-in-the-kitchen activity we really needed to figure out how to make these at home (any excuse, really). I had thought they may also work really well as a dessert for grown ups or as part of a lolly buffet.
The trick of how to make the cookie base nearly did my head in until I turned to the know-it-all of baking tips and tricks…Pinterest! The ah-ha! moment happened fairly quickly (as predicted) and we were off!
You only need basic pantry items to make this and any fool can do it.
- 1 x 290g can sweetened condensed milk
- 1 x cup sugar
- 250g butter - melted
- 3½ cups SR Flour
- 1 x 290g can sweetened condensed milk - boiled slowly for 4 hours (the caramel)
- 125g milk chocolate
- Preheat your oven to 180 DegC;
- Take out a mini cupcake tray and flip it upside down. You will be using the underside;
- Give it a light coating of spray oil;
- In a large electric mixer, beat together the butter and sugar until well combined;
- Add the sweetened condensed milk and flour and gently mix until all combined and resembling a dough;
- Place the dough on the bench and roll to a ½ inch thickness;
- Cut small circles with a 1.5inch circle cutter and place each one gently onto of your upturned cupcake moulds. No need to press it down;
- Bake for approx 8 minutes until just underdone;
- Reduce your oven temp to 160DecC;
- Take out and carefully lay right-side up on a flat baking tray. Be very careful - they are not cooked properly so will break easily!
- Carefully spoon some caramel into each biscuit pod, about ¾ full;
- Bake again for approx. 3-4 minutes, just until the biscuits turn golden;
- Remove from oven and allow to cool;
- Once caramel is totally cooled, melt your chocolate and spoon a small amount on to the top of each pod, ensuring the chocolate covers all the caramel;
- Place into the fridge to set. Serve at room temperature