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Homemade salted caramel encased in a rich shell of dark chocolate, then finished off with a sprinkle of salt to bring out that extra sweetness! Gluten-free!

Salted Caramel Cups

Homemade salted caramel encased in a rich shell of dark chocolate, then finished off with a sprinkle of salt to bring out that extra sweetness! Gluten-free!
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Prep Time 1 hour 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 30 Pieces

Ingredients
  

  • ½ cup water
  • 1 ½ cup granulated sugar
  • 2 Tablespoons corn syrup
  • 1 cup heavy cream
  • 1 ½ teaspoon salt
  • 1 teaspoon vanilla
  • 18 ounces semi-sweet chocolate
  • Coarse salt (I used kosher)

Instructions
 

  • Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
  • Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 8 to 10 minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.
  • Line a mini muffin tin with liners. Place the chocolate in a microwave-safe bowl and heat in the microwave for 60 seconds. Remove, stir, then return to the microwave for another 30 seconds. Remove and stir until smooth. If still lumpy, heat in the microwave at 15-second increments until smooth.
  • Spoon about 2 teaspoons of the chocolate into the liner, using the handle of a wooden spoon or a chopstick to swirl and coat the bottom and up the sides of the entire liner. Repeat with the rest of the liners. Chill in the freezer for 5 minutes, or until chocolate is set.
  • Pour completely cooled caramel into each chocolate shell, leaving about a centimeter from the top of the shell. Chill in the freezer for about 15 minutes until caramel is set.
  • Reheat chocolate, if needed. Remove chocolate caramels from the freezer. Spoon about a teaspoon of chocolate on top of the caramel, smooth out with an offset spatula or knife, then top with a sprinkle of coarse salt. Repeat with the rest of the cups. Return to the freezer for another 10 minutes before serving.

Notes

*Store salted caramel cups in a tightly-sealed container in the refrigerator for up to one week.