How to make cheat's Caramilk chocolate in 6 steps Recipe

Darlene Allston

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Cadbury Caramilk has had quite the run over the past months. The much-loved chocolate was first sold in 1968 and ended its run in the 90s. The master chocolate makers brought it back for a limited time last year, only to have to recall the product after “small, flexible pieces of food-grade plastic” was found in some of the bars. Chocolate-lovers all over the country scrambled to savour every last bit they had left, heedless of the warning. A fan petition to bring back "the most delicious chocolate of all time" went viral, gathering more than 15,000 signatures.

This week, we found out that the chocolate is selling for $1000 on eBay. We thought that's enough – we're going to try to make our own!

For those of you who can't afford a four-figure sum for a bar of chocolate or missed its latest resurrection, you’ll love this easy DIY guide to recreating the fab flavour (well, almost!).

This recipe originally appeared on Foodiful.

Ingredients

2 tsp coconut oil

200g block baking white chocolate with real cocoa butter, broken into squares

Pink Himalayan sea salt flakes, optional

Method

Spread the coconut oil over the base of a 16cm x 26cm non-stick slice tin.
Place the chocolate over the coconut oil.
Place on the centre rack in a slow oven (100°C) for 2 hours 15 minutes, or until pale caramel in colour. Swirl the chocolate briefly, every 30 minutes with a rubber spatula.
Remove from the oven and swirl again. Level the chocolate in the pan with the spatula or the back of a spoon.
Allow to cool for 20 minutes, then tap on the bench to smooth the surface a bit. Sprinkle with rows of salt flakes if you like.
Place the tin in the freezer and freeze for 15 minutes. Turn out and crack into pieces. Keep refrigerated in an airtight container.
Moulded Chocolates

Prepare chocolate as indicated up to step 5. Once the chocolate has cooled, spoon evenly into silicone chocolate moulds. Tap on the bench to remove air bubbles. Freeze for 15 minutes or until shapes are firm. Invert onto a board and remove the chocolates from the moulds. Pop into an airtight container and keep refrigerated until required. Makes about 12.