Salted caramel chocolate cups and soft caramels

Again with the salted caramel?

Yes, of course. It’s me. It’s caramel. It’s salty. It’s sweet. And this time, it fits perfectly into a little package for Christmas.

I’m dying to figure out a liquid salted caramel recipe that I can wrap up in a cute jar with a bow and give to someone for Christmas. Unfortunately, because the best salted caramel recipes contain dairy, there is an expiration date. It’s no fun presenting someone with a gift that has a, “Please eat by” reminder on it.

Thus, these salted caramel cups were born! This recipe is perfect for the holiday season. It makes enough soft, silky caramels for more than two dozen chocolate and caramel cups, with enough caramel filling leftover for some plain, soft caramels. Or, you can always add more chocolate and make even more cups.

I’m a huge fan of any candy that can fit in a little candy cup. Usually my go-to is homemade peanut butter cups. They’re a hit and they are just so easy to transport.

As a gift, you can just arrange them in a little candy box, jar or a cellophane bag with a ribbon.

If you’re making these for someone who isn’t a fan of chocolate, just stop after you’ve cut your soft caramels and sprinkled them with sea salt. This recipe makes satiny, soft caramels that can withstand being wrapped individually in little squares of parchment paper, or packaged naked in a gift box.

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On this particular weekend, I went on a massive salted caramel bender. For evidence, check out my Salted Caramel Pudding.

These caramels were the very first piece of the absolute tower of Christmas goodies I plan on making this year. In my house, no baked goods get thrown away – even though only two healthy eaters live here to consume them.

Immediately after they were done, I popped them in the freezer. They freeze well, but here’s a tip! Line the bottom of your tupperware container with parchment or wax paper and place paper in between each layer. This keeps your beautiful goodies from sticking to each other and keeps the plastic taste of tupperware from sticking to your caramels.

These would make a sensational hostess gift for all of the candy lovers in your life. They would be so precious package up in a jar, with a second, smaller jar of quality sea salt packaged on top with a ribbon. I know I’d love to get that from a guest.

Stay salty (and sweet), friends!

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Salted caramel candy cups
Makes 30 chocolate and caramel cups + 16 caramel squares

Ingredients

  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup evaporated milk
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 1/2 tsp vanilla extract
  • 1 tsp large flaked sea salt, plus more for sprinkling
  • 1 bag (or two cups) of milk chocolate chips
  • 2 tbsp vegetable shortening or coconut oil

Directions

  1. In a large pot, combine sugar, brown sugar, corn syrup, evaporated milk, cream and butter. Turn the burner up to medium and allow the mixture to bubble on medium, stirring constantly, for two minutes. Turn the heat down to medium-low.
  2. Continue cooking, stirring often, for roughly 40 minutes. The caramel should be bubbly and have turned a slightly lighter shade. When you lift it out with a spoon, it should slow moving as it drips back into the pot.
  3. Remove from heat and stir in vanilla and salt. Pour into a 9 x 9 baking dish lined with parchment paper. Let cool on the countertop for at least an hour.
  4. Line a mini-muffin tray with small paper or foil liners. In a glass bowl, melt your chocolate chips and shortening in the microwave in 30 second increments until liquid. Coat the bottom of each paper cup with chocolate and place in the freezer to set.
  5. Cut your tray of caramel in half. If you’d like some plain caramel squares, cut one half of the tray into 16 pieces and wrap individually in wax paper and store in an airtight container. If you plan on using the entire tray as chocolate cups, cut into 60 1/2 inch pieces and roll them into the size of a marble. Place each marble size piece intoΒ a prepared chocolate cup. Reheat chocolate if necessary so it is as liquid as possible for pouring. Pour overtop of each caramel ball until the ball is completely covered. Sprinkle with large flaked sea salt and return to the freezer to set.
  6. NOTE: If doing a batch of 60 chocolate caramel cups, you will likely need to melt an additional bag of chocolate chips with an additional tbsp of shortening.Β 

Yum

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  1. Pingback: Ginger sparkle Christmas cookie recipe | Livelymess

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