Salted Caramel Cups {Homemade Buttery Caramel in a Shell of Dark Chocolate}

One of the best things about spring is that Easter comes with it, which means that my secret chocolate stash will finally be replenished. 

Seriously, my Christmas stuff is starting to look pretty sad. It pretty much consists of a ziploc bag of stale, half melted chocolate orange slices. I would just throw it away, but you never know what kind of emergencies might come up between now and Easter. 

If you are also experiencing a chocolate shortage in your life, I have an answer. Make these salted caramel cups today.

Salted Caramel Cups 

Makes about 14 

 

1/2 cup white sugar

2 tablespoons corn syrup

1/2 cup butter

1 tablespoon whole milk

1 teaspoon vanilla

1/4 teaspoon sea salt (plus more for sprinkling)

1 1/2 cups Dark Chocolate Morsels (or whatever chocolate you prefer)

Combine the sugar and corn syrup in a saucepan. Cook on medium high heat, stirring constantly, until it becomes caramel colored. Add the butter (be careful, it might splatter) and the milk. Return to heat and continue stirring until smooth. Remove from heat and add vanilla and sea salt. 

Melt the chocolate and paint it into mini paper cupcake liners. Allow to harden in the refrigerator (it doesn't take long), then add another coat. Return to refrigerator until hardened again.

Fill all the cups with caramel. Paint the rest of the chocolate over the tops of the cups. Once it's beginning to harden a little, sprinkle on some more sea salt. 

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