Name: Chocolate Salted Caramel Fondant Fancies Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: British
Ingredients: 180 grams Unsalted butter or margarine (room temperature); 180 grams White caster sugar; 3 medium Eggs (room temperature); 150 grams Self-raising flour; 30 grams Cocoa powder; 1 teaspoon Baking powder; 2 tablespoons Milk; 150 grams Unsalted butter (softened); 250 grams Icing sugar; 50 grams Cocoa powder; 2 tablespoons Milk; 2 tablespoons Boiling water; 9 teaspoons Salted caramel sauce (shop-bought or homemade); 200 grams Milk chocolate (Menier Swiss Milk Chocolate recommended); 200 grams Dark chocolate (Menier 70% Dark Chocolate recommended); 440 millilitres Double cream; 40 grams Unsalted butter (very soft and cut into chunks); 50 grams Milk chocolate (melted for drizzling on top)

Print Recipe·4 from 10 reviews

If you have a sweet tooth craving a spectacular treat, this Chocolate Salted Caramel Fondant Fancies Recipe will become your new favorite! Imagine a tender, cocoa-spiced sponge with a molten salted caramel center, encased in a rich chocolate buttercream and finished with a glossy, luscious ganache glaze and a delicate milk chocolate drizzle. Each bite combines deep chocolate decadence with that irresistible hint of salted caramel, creating an indulgence that’s as elegant as it is comforting. It may take some time to make, but trust me, every second is worth it when you taste these little squares of bliss.

Ingredients You’ll Need

A single layer of baked chocolate brownie sits in a square black speckled baking pan lined with white parchment paper. The brownie surface is smooth with small air holes and a rich dark brown color. The pan is placed on a surface with a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Keeping this recipe straightforward with simple yet essential ingredients is key to creating the perfect balance of flavors and textures. Each element plays its role, from the fluffy sponge to the silky ganache, ensuring every layer shines harmoniously.

180 grams Unsalted butter or margarine (room temperature): For a creamy, moist sponge and smooth buttercream texture.
180 grams White caster sugar: Adds sweetness and helps create that light, fluffy sponge.
3 medium Eggs (room temperature): Essential for structure and richness in the sponge.
150 grams Self-raising flour: Makes the sponge light and airy without extra leavening.
30 grams Cocoa powder: Infuses a deep chocolate flavor into the sponge and buttercream.
1 teaspoon Baking powder: Gives an extra lift and ensures the sponge is perfectly risen.
2 tablespoons Milk: Keeps the batter smooth and adds moisture.
150 grams Unsalted butter (softened): For the luxuriously smooth chocolate buttercream.
250 grams Icing sugar: Sweetens and lightens the buttercream for that perfect balance.
50 grams Cocoa powder: Strengthens the chocolate flavor in the buttercream.
2 tablespoons Milk: Helps achieve the ideal buttercream consistency.
2 tablespoons Boiling water: Adds silkiness and openness to the buttercream flavor.
9 teaspoons Salted caramel sauce (shop-bought or homemade): The star filling that brings that magical salty-sweet contrast.
200 grams Milk chocolate: Used in the luscious ganache and decoration for sweetness and creaminess.
200 grams Dark chocolate: Adds depth and bitterness to the ganache to balance the sugar.
440 millilitres Double cream: The base for a smooth, glossy ganache coating.
40 grams Unsalted butter (very soft, cut into chunks): Adds shine and richness to the ganache.
50 grams Milk chocolate (melted for drizzling on top): For that pretty, finishing touch.

How to Make Chocolate Salted Caramel Fondant Fancies Recipe

Step 1: Prepare the Chocolate Sponge

Start by preheating your oven to 160°C fan (180°C conventional). Grease and line an 8-inch square baking tin—that casing will help you lift the cake perfectly later. Beat the butter and sugar together until light and fluffy; this aeration is what gives the sponge a lovely rise and tender crumb. Then add the eggs one by one, mixing well after each addition to ensure they’re fully incorporated.

Step 2: Mix the Dry Ingredients

In a separate bowl, stir together the self-raising flour, cocoa powder, and baking powder. These dry ingredients give your cake structure and that rich chocolate undertone. Gently fold this mixture into the wet ingredients with the milk, being careful not to overwork the batter—overmixing can toughen the sponge, and we want it soft as a cloud!

Step 3: Bake and Chill the Sponge

Pour the batter evenly into your prepared tin and pop it into the oven for about 30 minutes, or until a skewer inserted into the center comes out clean. Once baked, let the cake cool in the tin for 15 minutes—the warmth allows it to settle, making it easier to handle. Then, here’s a clever trick: freeze the cake for 45 minutes. This makes the sponge firmer and much easier to trim and cut into neat squares without crumbling.

Step 4: Make the Chocolate Buttercream

While the cake chills, beat the softened butter until pale and fluffy; this is the foretaste of your rich frosting. Gradually add the icing sugar, cocoa powder, milk, and boiling water, beating continuously until you achieve a smooth, creamy consistency. This buttercream is not just a topping; it’s part of the fondant fancy’s signature melt-in-the-mouth feel.

Step 5: Slice, Hollow, and Fill with Salted Caramel

Trim about an inch off each side of your chilled sponge to get perfectly even edges. Cut the remaining sponge into nine 2-inch squares—the perfect bite size! Use a small knife to carefully carve out a well in the middle of each square and fill with a teaspoon of salted caramel sauce. Don’t toss the sponge you cut out—trim it into little discs and use these to seal the caramel in place, locking in that gooey surprise.

Step 6: Apply Crumb Coat and Pipe Buttercream

Spread a thin layer of buttercream over the top and sides of each square to seal in crumbs and create a smooth base. If your cakes feel too fragile or crumbly, pop them into the freezer again for 30 minutes to firm up. Next, fill a piping bag with the remaining buttercream, snip off the tip for a 1cm hole, and pipe a generous blob atop each cake—this extra creaminess is the perfect match for the ganache glaze.

Step 7: Freeze Again Before the Ganache

Place the cakes back in the freezer for another 30 minutes; this next chilling step is essential. The cold cake helps the ganache set quickly and evenly, giving your fondant fancies that flawless finish.

Step 8: Make the Chocolate Ganache Glaze

Finely chop both the milk and dark chocolate and place into a heatproof bowl. Heat the double cream on the stove just until steaming—avoid boiling to preserve the cream’s smoothness. Pour the hot cream over the chocolate, cover the bowl, and let it sit for about a minute. Then stir slowly until the mixture is smooth, glossy, and perfectly blended. Toss in the chunks of butter and stir gently until it’s fully melted in. If needed, a quick zap in the microwave for 10 seconds helps melt lingering lumps.

Step 9: Glaze the Fondant Fancies

Position the cakes on a wire rack over a baking tray lined with parchment to catch drips. Pour the ganache generously over each one, making sure to coat sides fully by guiding the glaze with a palette knife. Work swiftly because the ganache sets quickly. Any leftover ganache? Don’t waste it! Store it in an airtight container or freezer bag in the freezer for up to 3 months. Once glazed, leave the cakes to set at room temperature for about 30 minutes before carefully transferring them onto your serving board.

Step 10: Add the Final Touch

Drizzle melted milk chocolate over the top of the fondant fancies in elegant patterns for that final piece of artistry. Let the decorations set completely before serving. Now get ready to enjoy a spectacular dessert experience!

How to Serve Chocolate Salted Caramel Fondant Fancies Recipe

The image shows a close-up of chocolate balls with a rich, dark brown chocolate shell. One chocolate ball is cut in half, revealing three layers: a soft, moist chocolate cake base, a thick caramel filling in the center with a shiny golden color, and a smooth chocolate frosting on top. The outer shell is glossy and covered with a thin drizzle of lighter brown chocolate. The chocolates are placed on a white marbled surface with a blurred white bowl containing more caramel in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These fondant fancies look stunning with a light dusting of edible gold powder or a sprinkling of flaky sea salt to echo the salted caramel center. Fresh raspberries or a sprig of mint also add a pop of color and freshness that complements the richness of the chocolate and caramel beautifully.

Side Dishes

Pair these indulgent fancies with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the deep chocolate flavors and provide a creamy contrast. For adults, a glass of rich red wine or a smooth coffee elevates the experience to a decadent treat suitable for special occasions.

Creative Ways to Present

Arrange the fondant fancies on a rustic wooden board or a sleek mirrored platter for an Instagram-worthy display. You can also serve them in decorative cupcake liners for a charming tea party vibe. For a surprising twist, stack them in layers separated by edible flowers or shards of caramelized sugar for a dramatic effect.

Make Ahead and Storage

Storing Leftovers

Leftover fondant fancies can be stored in an airtight container in the fridge for up to 3 days. Make sure they are well covered to prevent the ganache from picking up any fridge odors, and allow them to come to room temperature before eating to enjoy that perfect gooey center.

Freezing

You can freeze the fondant fancies once they’re fully assembled and glazed. Place each cake in a single layer on a tray, freeze until solid, then transfer to a freezer-safe airtight container or bag. They’ll keep for up to 3 months. Thaw them in the fridge overnight before serving for best texture and flavor.

Reheating

For that freshly-baked feel, let the fondant fancies reach room temperature, then warm gently in a low oven (around 150°C) for 5–7 minutes. This revives the softness of the sponge and the molten caramel center perfectly without melting the ganache too much. Enjoy warm with a side of cream or ice cream for maximum indulgence.

FAQs

Can I make the salted caramel sauce from scratch for this recipe?

Absolutely! Homemade salted caramel adds a wonderful personal touch and freshness to the fondant fancies. Just be sure to use a good quality salted butter and balance the sweetness with a pinch of sea salt. If you’re short on time, a high-quality store-bought sauce works beautifully too.

What if I don’t have double cream for the ganache?

Double cream is ideal due to its high fat content, which creates that silky ganache texture. If unavailable, you could substitute with a heavy whipping cream or a blend of cream and a bit of butter. Just note the texture might be slightly less rich.

How can I avoid the sponge crumbling when cutting and hollowing?

Freezing the sponge after baking really helps firm it up, making the edges cleaner to trim and easier to hollow out without crumbling. Also, using a sharp small knife and removing only a small amount from the center for the caramel well helps maintain the sponge’s integrity.

Can I use just one type of chocolate for the ganache?

You can, but the combination of milk and dark chocolate provides a perfect balance of sweetness and bitterness, enhancing the complex flavors in the fondant fancies. Using only one type may result in overly sweet or overly bitter ganache, but feel free to adjust according to your taste.

How long do these fondant fancies last once made?

Stored properly in the fridge, they’re best eaten within 3 days to enjoy fresh texture and flavor. Past that, the sponge may start to dry out, though the rich flavors still remain deliciously present. Freezing is the best option for longer storage.

Final Thoughts

There is something truly magical about making these Chocolate Salted Caramel Fondant Fancies Recipe, and the payoff is pure joy in every bite. Whether you’re treating yourself or impressing friends, this recipe delivers a perfect balance of textures and flavors that will make your kitchen the happiest place on earth. Dive in, take your time, and savor every moment of creating and enjoying these stunning little cakes.