Salted Caramel Cups

• Baking & Spices

  • 1 tsp Caramel extract
  • 1 Course sea salt
  • 1 tsp Sea salt, fine
  • 1 tsp Vanilla extract

• Dairy

  • 4 oz Butter
  • 1 1/2 oz Cream cheese
  • 8 oz Heavy cream

• Other

  • 1/2 cup plus 2 tbsp. THM gentle sweet (or my blend of erythritol, xylitol, and stevia

Found on joyfilledeats.com

Description

Ingredients

• 4 oz. (1 stick) of butter
• 8 oz. of heavy cream
• 1/2 cup plus 2 tbsp. THM gentle sweet (or my blend of erythritol, xylitol, and stevia)
• 1.5 oz. cream cheese
• 1 tsp. vanilla extract
• 1 tsp. caramel extract
• 1 tsp. fine sea salt
• course sea salt (for sprinkling on top)
• 1 to 1.5 bars 85% dark chocolate or sugar free chocolate (about 4-5 oz) (if you cover the tops with chocolate you will need the full amount, if you drizzle lines on top then the lesser amount will work)

Directions

• Combine the butter, cream, and sweetener in a small saucepan over medium low heat. Cook until light brown and thickened stirring frequently. This takes awhile (maybe 10-15 min).
• Stir in the extracts, cream cheese, and salt. Stir until the cream cheese is thoroughly incorporated. Set aside to cool to room temperature and thicken further.
• Melt the chocolate in the microwave or in a double boiler. I do it in the microwave stirring every 30 seconds. Put a little in the bottom of each mold and spread it up the sides. Put in the fridge to harden. Do one more layer of chocolate. Harden in the fridge. Fill 3/4 full with the room temperature caramel. Put in the fridge to chill the caramel. After about 5 min it should be cool enough to put chocolate on top. You can cover the caramel or just drizzle lines on. Sprinkle with a little course sea salt. Store in the fridge.