Chocolate Caramel Cups

By Bailey1_

Ingredients

• For the Caramel:
• 2 c. chopped dark chocolate (you may need more)
• 1 c. chopped nuts (any kind)
• 1- 400 ml. can coconut milk
• 1 1/2 c. palm sugar
• 1 tsp. vanilla
• Candy thermometer
• 1-400 ml can coconut milk
• 1 1/2 c. palm sugar
• 1 tsp. vanilla

Details

Servings 1
Adapted from sandisallergyfreerecipes.net

Preparation

Step 1

For the chocolate:
Melt 2 c. chopped up dark chocolate(I used 85% cocoa) in a double boiler.
Using a pastry brush, paint the melted chocolate unto mini paper muffin wrappers. I did 36.
Let cool and harden.
Caramel:
Put milk and palm sugar into a pot. Whisk over medium heat, bring mixture to a boil. Keep whisking until temperature reaches 234 degrees or soft ball stage. It will take between 45-60 minutes. Then take off heat and add vanilla. Let mixture cool on the counter.
Put chopped nuts(I used walnuts) into chocolate cups. Then when caramel is cooled, use two small spoons to put caramel into cups.
Then top with remaining melted dark chocolate(you may need extra) and top your caramel cups. I store them in the refrigerator or the freezer.