For the chocolate caramel sugar, caramelize the sugar and vanilla sugar. Be careful not to let it get too dark. Then turn the heat down to low and add the chocolate. Stir until everything has melted and forms a homogeneous mass.
Pour this mixture onto a warm greased baking sheet, let it cool briefly until a thin solid layer has formed on top.
Then it must be done quickly. Roll out the mass thinly and fold it again. Do this as many times as you can. When the mixture is about to set, cut cubes from a finger-thick sheet and let them get cold.
Then decorate the cold cubes with melted chocolate.
Preparation Tip:
The chocolate caramel candies look especially pretty when you decorate them with white chocolate.
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