Salted Caramel Fudge Cups

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 (13 oz. pkg Caramels
  • 1 Coarse or flake sea salt
  • 1 cup Semi sweet or dark chocolate chips

• Dairy

  • 1/2 cup Heavy cream

Found on delightfulemade.com

Description

Ingredients

• 1 (13 oz.) pkg, caramels
• 1 c. semi-sweet or dark chocolate chips
• 1/2 c. heavy cream
• coarse or flake sea salt

Directions

• With non-stick cooking spray, generously spray a mini-muffin tin. Or place mini-muffin liners in each cup. (Liners are recommended if these candies will be at room temperature on dessert trays or for holiday gifts or treats, as they will help the caramels hold their shape.) Youll be preparing approximately 18-20 cups. Set aside.
• Add the chocolate chips to a bowl. In a small sauce pan, bring the heavy cream to a low simmer. Remove from heat right away and pour the hot cream over the chocolate chips. Stir continually until all the chocolate and cream has combine and the chocolate is completely melted. Add a heaping teaspoon to each of the muffin cups, filling each cup about half way. Put the pan in the refrigerator to cool.
• While cooling, melt the caramels. In a microwave safe bowl, unwrap all the caramels and add about 1 Tbsp. of water to help the melting process. Heat the caramels for 1 minute at 50% powder. Stir and heat again for 1 minute at 50% power. Stir again. Repeat the process until the caramel is completely melted.
• Take the chocolate out of the fridge. While the caramel is still hot begin adding a heaping teaspoon full of caramel to each fudge cup. It should fill the cup to the top. Work quickly as the caramel will cool and become stiff. While the caramel is still warm, add a sprinkle of salt flakes/granules to each caramel cup. Refrigerate and let come to room temperature just before serving.