Chocolate Caramel Cups

Step 1

In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.

Step 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).

Step 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.

Step 4

Melt chocolate in a double boiler (or on low in the microwave) until smooth.

Step 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.

Step 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.

Step 7

Fill almost to the top of the chocolate with the caramel. Refrigerate about 5 minutes.

Step 8

Top with more chocolate and tap the molds gently on the counter to smooth. Let set in the fridge 20 minutes.