One of my favourite confectionary treats of all time are Rolos, in this video learn how to make Rolos with an optional salted caramel filling if you wish! You’ll need a silicone mould chocolate tray ideally and some grapes/olives/cork and cocktail sticks (I explain why in the video but will too below).
Start by melting a two thirds of the chocolate over a pan of simmering water in a bowl, keep going until smooth stirring from time to time. Tip some chocolate into the base of the silicone mould just to cover the bottom and place in the fridge to harden for ten minutes. This will create a nice base layer for the caramel to not spill out.
Push a cocktail stick into each grape, this will make handling it much easier in a moment. Pour extra chocolate into the compartments about 2/3rds of the ways up then gently push the grape into the chocolate so it raises up the sides. Repeat with all sections and place in the fridge for the time being.
Meanwhile make the salted caramel filling for the Rolos – over a low flame in a frying pan add the sugar and stir from time to time, it will go clumpy first, then start to colour and go light amber, keep stirring over the low flame until it is smooth and like a hot fluid, add the butter and stir until combined, it will bubble quite a lot so be careful, with the butter merged, pour in the cream again stirring for a minute or two until combined. Remove from the heat to cool, add a pinch or two of salt if you want to make salted caramel.
When the caramel has cooled enough (you don’t want it to melt the chocolate) remove the mould from the fridge. Carefully using a knife push the grapes out by gently pressing them from side to side. Lift the grape out and either eat it or put to one side. Carefully spoon in the caramel filling the cavity left from the grape and then top with the remaining third of the chocolate that you need to melt in the same way. Place in the fridge for at least 30 minutes before popping out of the silicone mould and consuming!