halfbakedharvest4.5
6 Ingredient Milk Chocolate Salted Caramel Cups.
Salty maple based caramel sauce stuffed between 2 layers of sweet milk chocolate and finished off with a light sprinkle of flaky sea salt...nothing not to love!
👥 24 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
📝 Preparation Steps
1
1. In a large saucepan, combine the apple cider, heavy cream, and maple syrup. Bring to a boil over medium-high heat. Once boiling, boil ⏱️ 14-16 minutes, stirring occasionally until the mixture thickens into a golden caramel. If using a candy thermometer, it should be between 230-244 degrees F. Remove from the heat and carefully stir in the butter and vanilla. Let sit until cool enough to touch, about ⏱️ 15 minutes. 2. Meanwhile, line two muffin tins with paper liners. Drop 1 scant tablespoon of melted chocolate into each liner, then use the back of a small spoon to brush the chocolate 1/2 way up the sides of the liner. Place in the freezer for ⏱️ 10 minutes, until firm. Add a small spoonful of Nutella (if using) to each chocolate cup, freeze another ⏱️ 5 minutes. 3. Spoon the maple caramel evenly between each chocolate cup, using about 1 tablespoon caramel per cup. Tap the pan against the counter to help evenly spread the caramel. Freeze another ⏱️ 10 minutes, then spoon over the melted chocolate, covering all the caramel. Sprinkle with flaky sea salt. Chill until firm ⏱️ 15-20 minutes. 4. Store in an air-tight container at room temperature or in the fridge for up to 2 weeks.
flaky sea salt
Nutrition Facts
calories
1168 kcal
serving Size
1 serving
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