Homemade Caramel Cups
User Reviews
5
Homemade Caramel Cups
Description
The caramel filling is prepared by boiling granulated sugar, corn syrup, and water until it reaches an amber color, signaling caramelization. After removing from heat, heavy cream is slowly incorporated along with vanilla extract, butter, and salt. The mixture is cooled, then stirred with additional cream to ensure a smooth, creamy texture. The chocolate, either milk or dark, is melted and used to form a shell by pouring it into molds or candy cups, coating the sides and bottom thoroughly before chilling to set. Once the chocolate shells are set, the caramel is filled nearly to the top and chilled again to firm. The final step is topping the cups with more chocolate and refrigerating to solidify the top layer. This candy balances the buttery, caramel flavor with the sweetness and snap of chocolate.
Ingredients
- 1 cup granulated sugar
- 4 tablespoons corn syrup Karo
- 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
Caramel Filling
- In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.
- 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).
- 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.
To prepare
- Melt chocolate in a double boiler (or on low in the microwave) until smooth.
- 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.
- 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.
- Fill almost to the top of the chocolate with the caramel. Refrigerate about 5 minutes.
- Top with more chocolate and tap the molds gently on the counter to smooth. Let set in the fridge 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117 | 6% |
| Carbohydrates | 22g | 7% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 15mg | 1% |
| Potassium | 4mg | 0% |
| Sugar | 22g | 44% |
| Vitamin A | 125IU | 3% |
| Calcium | 5mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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