These delicious pockets of caramel have been lovingly embraced by a shell of salted chocolate. A collection of these cups is all you need when you’re looking for something that is the perfect balance of salty and sweet.
Prep Time: 40 minutes
Cook Time: 1 hour and 30 minutes
Yield: 24 pieces
For the caramel:
- 120 ml / 1/2 cup heavy cream
- 100 g / 1/2 cup granulated sugar
- 108 g / 1/2 cup packed dark brown sugar
- 80 ml / 1/3 cup golden corn syrup
- 56 g / 1/4 cup Mirage margarine, divided
- 3 g / 1/2 tsp salt
- 7.5 ml / 1 1/2 tsp vanilla extract
For lining the chocolate cups:
- 425 g / 2 1/4 cups semi-sweet chocolate chips or chopped chocolate
- 14 g / 1 tbsp Mirage margarine
For the garnish:
- Large flaked sea salt
For the caramel:
- Place the cream, sugars, corn syrup, 2 tablespoons (28 grams) of Mirage margarine and salt in a medium heavy-bottomed saucepan. Set over medium-low heat and cook, stirring, until sugar has dissolved.
- Increase heat to medium-high and bring to a simmer. Attach a candy thermometer to the pot and cook, stirring, until mixture reaches 250°F (121°C) on the thermometer and turns amber, about 8 minutes.
- Remove caramel from heat and stir in the remaining 2 tablespoons (28 grams) of Mirage margarine and vanilla. Set caramel aside while lining the chocolate cups.
For lining and filling the chocolate cups:
- Line a mini muffin tin with 24 paper liners.
- Bring a pot with about one inch (2.5 centimetres) of water to a slow simmer over medium-low heat. Place chocolate chips and 1 tablespoon (14 grams) of Mirage margarine in a heatproof bowl and set over simmering water. Heat, stirring, until chocolate is almost melted. Remove from heat and continue stirring until completely melted.
- Spoon 1 teaspoon (5 grams) of chocolate into a paper liner. Using a small brush, paint the sides of the liner with chocolate. Repeat for all cups. Allow to chill in the refrigerator for 10 minutes, then brush a second layer on each cup; chill another 10 minutes.
- Spoon 1 tablespoon (20 grams) of caramel into each cup (they will be about 3/4 full). Allow to rest for 10 minutes.
- Re-melt remaining chocolate over simmering water. Spoon 1 teaspoon 5 grams) of chocolate into each cup and smooth chocolate with the back of a small spoon to cover caramel. Allow chocolate to firm up for ten minutes, and finish by sprinkling with fleur de sel. Chill until solid, 30 minutes.
- Salted Chocolate Caramel Cups will keep in an airtight container in the refrigerator for up to 1 month.
- Add a large handful of chopped toasted nuts to the warm caramel before filling the chocolate cups.
- Use a regular sized muffin tin and liners and to make 12 large cups instead