Milk Chocolate Salted Caramel Cups Recipe 

Start October with 6 Ingredient Milk Chocolate Salted Caramel Cups. Two lovely milk chocolate layers with salty maple caramel sauce. Sprinkle flaky sea salt on top. Great everything about these salted chocolate cups. Suitable for Halloween and Thanksgiving dinner. These make great Christmas candies or caramel-filled chocolate cups. 

Ingredient

– 3/4 cup apple cider – 3/4 cup heavy cream – 1 1/4 cups real maple syrup – 2 tablespoons salted butter, at room temperature – 2 teaspoons vanilla extract – 16 ounces milk, semi-sweet, or dark chocolate (don't use chocolate chips), melted and cooled – 24 rounded teaspoons Nutella (optional...but so very good) – Flaky sea salt

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1

In a large saucepan, mix apple cider, heavy cream, and maple syrup. Boil on medium-high. Boil for 14-16 minutes, stirring regularly, until the fluid thickens into a golden caramel. 

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Instruction

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2

A candy thermometer should read 230-244 degrees F. Remove from heat and carefully add butter and vanilla. Sit 15 minutes until cold enough to touch. 

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3

Line two muffin pans with paper liners. Fill each liner with 1 scant spoonful of melted chocolate and brush the chocolate 1/2 way up the edges with the back of a tiny spoon. 

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4

Freeze for 10 minutes until firm. Allow each chocolate cup to freeze for 5 minutes after adding a small dollop of Nutella. 

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5

Use about 1 tablespoon of maple caramel per chocolate cup. Spread caramel evenly by tapping the pan on the counter. Spoon melted chocolate over caramel after 10 minutes of freezing.  

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6

Season with flaky sea salt. Chill 15-20 minutes until stiff. Keep in an airtight jar at room temperature or in the fridge for 2 weeks. 

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also see

also see

Pumpkin Butter Chocolate Chip Cookies Recipe