Homemade Caramel Cups
Ingredients
- 1 cup granulated sugar
- 4 tablespoons corn syrup
- 2 tablespoons water
- ⅓ cup heavy whipping cream + 1 tablespoon heavy cream, separated
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- milk chocolate or dark chocolate
Instructions
- 1
In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.
15 min - 2
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).
- 3
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.
- 4
Melt chocolate in a double boiler (or on low in the microwave) until smooth.
- 5
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.
- 6
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.
5 min - 7
Fill almost to the top of the chocolate with the caramel. Refrigerate about 5 minutes.
5 min - 8
Top with more chocolate and tap the molds gently on the counter to smooth. Let set in the fridge 20 minutes.
20 min
Caramel Filling
To prepare
Nutrition
Per serving (based on 12 servings)
