Well, this is sad news. Nestle has announced they will no longer be producing the beloved chocolate-covered chewy caramel treat Fantales, which have been around for almost a century. I have fond memories of eating these as a kid, and I still buy them occasionally.
They are being discontinued because of declining sales and upgrades that need to be made to equipment at their Melbourne factory to keep producing them. I’m guessing the cost of living crisis and the rising cost of doing business are also factors.
If the news makes you sad, here is a recipe to make your own at home. They won’t be 1:1 the same, but they still taste delicious.
Ingredients for the Caramel:
- 500 grams of white sugar
- 250 grams of glucose syrup
- 200 grams of sweetened condensed milk
- 100 grams of unsalted butter
- A pinch of salt
- One teaspoon of pure vanilla extract
Ingredients for the Chocolate Coating:
- 400 grams of high-quality milk or dark chocolate (according to preference)
Instructions:
- Add the sugar, glucose syrup, condensed milk, butter, and salt into a large, heavy-bottomed pot. Melt over medium heat and stir to combine using a wooden spoon.
- Once the mixture is combined and starts to bubble, reduce the heat to low and continue to stir for about 20-30 minutes. Keep an eye on the pot to prevent overflow.
- At this point, it’s important to check the temperature with a candy or digital thermometer. You want your mixture to reach approximately the “hard ball” stage, around 121-130 degrees Celsius.
- Once you’ve reached the desired temperature, remove the pot from the heat and stir in vanilla extract.
- Quickly pour your caramel into a lined baking tray or dish, then let it cool at room temperature. This may take a few hours. Once the caramel is set, cut it into small squares or rectangles.
- To make the chocolate coating, chop your chocolate and place it in a heatproof bowl. Melt it over a pot of simmering water (double boiler method), stirring continuously, until smooth and shiny.
- Dip each piece of caramel in the melted chocolate using a fork or dipping tool, ensuring all sides are coated evenly. Lift out and gently shake off the excess chocolate.
- Place the chocolate-covered caramels on a lined baking tray and set them in the fridge for a few hours until the chocolate is fully solid.
Enjoy your homemade Fantales. And while they’re still available, stock up at the stores.
