Homemade Chocolate Caramel Cups

By á-46561

Ingredients

• 1 cup of white sugar
• 4 tablespoons corn syrup (Karo)
• 2 tablespoons water
• 1/3 cup + 1 tablespoon heavy cream, separated
• 1 tablespoon of butter
• 1 teaspoon vanilla
• pinch of salt
• milk or dark chocolate

Details

Servings 1
Adapted from spendwithpennies.com

Preparation

Step 1

Caramel Filling

In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.

Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes… but keep a close eye on it starting at about 10 minutes).

Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in ⅓ cup cream. Stir in vanilla, butter and salt. Let cool about 15-20 minutes. Stir in remaining cream and cool to room temperature.

To prepare:

Melt chocolate in a double boiler (or on low in the microwave) until smooth.

Pour a little bit of chocolate into each of your wells (either your molds or your foil baking/candy cups). Smooth it up the sides and across the bottom making sure you have a thick uniform layer.

Refrigerate 5 minutes to set. Remove from the fridge and if using a mold, hold it up to the light to check for thin spots.

Fill almost to the top of the chocolate with the caramel. Refrigerate about 5 minutes.

Top with more chocolate and tap the molds gently on the counter to smooth. Let set in the fridge 20 minutes.


Note: The number of cups you can make will vary based on the container you use. Using a standard (not mini) peanut butter cup mold you will need approximately 1 oz of chocolate per cup and should be able to make about 16 cups (you may have a little bit of caramel left over).