Salted Caramel Cups Recipe:
Too much chocolate in the house post-Easter? No fear; I’ve got your back!
If you’ve read my Holiday Bark Post, you’ll know I find the best way to get rid of any excess choc is to make it look less like a shop-bought slab and more homemade! Also, ‘baking’ (both recipes are hardly baking at all!) with it makes it look a little more special!
Pair it with salted caramel and watch people try and resist; it’s pretty impossible!
INGREDIENTS:
- 200g Chocolate (I used dark, but feel free to use whatever you’ve got!)
- 150g Salted Butter
- 75g Caster Sugar
- 3 tbsp Golden Syrup
- 1 can Condensed Milk
- Sea Salt (to sprinkle on top)
You can easily find these ingredients on Amazon.com
METHOD:
- Line a muffin tray with cupcake cases.
- Melt 2/3 of your chocolate and coat the bottom and about 1cm up the sides of as many cases as possible. I managed 8, but I will try to make my chocolate layer thinner next time, and thus it’ll go further! (Side note, I used a teaspoon to coat my cases, it was quite tricky and became easier once the chocolate set a little- I think a pastry brush would perhaps make things a little easier?).
- Put the chocolate-coated cases in the fridge to set, and then make the caramel.
- Put the butter, sugar, golden syrup and condensed milk into a pan on medium heat.
- Stir continuously until the sugar has dissolved, and then turn up the heat and bring the mixture to a boil for 5-7 minutes, continuing to stir to prevent the mixture from burning on the bottom of the pan. The caramel will thicken and turn golden. Set the caramel to one side and allow it to cool slightly.
- Once the caramel has hit room temperature, remove the chocolate-coated cases from the fridge and place a teaspoon or two of caramel into each one until it reaches a level with the chocolate around the sides of the case.
- Put the open cups back into the fridge for around half an hour until the caramel is cool.
- Melt the remaining chocolate and then remove the open-top caramel cups from the fridge.
- Cover the top of each cup with around a teaspoon (or two) of melted chocolate and spread it around so that it meets the chocolate on the sides of the cupcake case, and immediately sprinkle the top of each cup with a pinch of sea salt.
- Put the cups back into the fridge for at least an hour to set- be sure to let them warm up to room temperature before tucking them in to get the best out of them. They should last for around 4 days, kept in an airtight container in the fridge.
If you have any other ideas to get all this chocolate eaten by someone other than myself, please let me know!.
Pin me for later!
(You can search these terms to find another recipes on google: salted caramel k cups; salted caramel hot chocolate k cups; salted caramel mocha k cups; starbucks salted caramel hot chocolate k cups; salted caramel cookie cups…).
See Also: