Food In A Flash: Our Six Second Guide to Chocolate And Salted Caramel Fondant

Food In A Flash: Our Six Second Guide to Chocolate And Salted Caramel Fondant


by Lucy Dunn |
Published on

[Videographer @neiledwardsfilm]

Hungry? Busy? Want to cook something quick? Then we have the solution for you, courtesy of Victoria Grier, food stylist/writer and Grazia Daily's recipe vine queen. Every Friday she will be posting easy-peasy, quick-as-a-flash recipes that are a doddle to do. And because we don't want to take up any more of your time, here's our Gooey- licious Chocolate and Salt Caramel Fondant.

Chocolate and Salted Caramel Fondant

Serves 6

Shopping list:

All the ingredients below are from Waitrose:

250g Waitrose unsalted butter £1.10

5 whole eggs and 5 egg yolks

125g Waitrose golden caster sugar £2.19

250g Good Quality dark chocolate

50g Essential Waitrose Plain Flour 60p

1 x tin Nestle Carnation Cook with Caramel £1.74

Maldon Sea Salt Flakes £1.80


  1. HEAT the oven to 200c/180c fan/gas 6.

  2. BEAT the eggs and sugar until thick and pale.

  3. MELT the chocolate and the butter together.

  4. COMBINE egg and chocolate mixture carefully folding in the flour at the end.

  5. POUR into dariole moulds that have been coated in melted butter and dusted with cocoa powder. Lastly drop a teaspoon of caramel with just a few salt crystals on to your filled moulds. This will slowly sink inside the fondant but down worry that's what gives it the gooey centre.

  6. CHILL in the fridge for at least 20 minutes or can be chilled over night.

  7. BAKE for around 15 minutes until the top is crispy and the fondant is coming away from the sides.

Follow Vic on Twitter @VicGrier

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us