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    Home » Dessert Recipes » Candies » Salted Caramel Cups

    Salted Caramel Cups

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 8, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto salted caramel cups

    Salted Caramel is one of my favorite flavor combinations. I love anything with salted caramel. Especially chocolate. I was inspired to fill dark chocolate with salted caramel and I'm glad I did. These caramel cups are divine.

    Close up of Salted Caramel Cups on white plate

    I couldn't decide if I wanted to fully enclose them in the chocolate like a traditional peanut butter cup or just drizzle some on top so I did both. I like them better with just the drizzle. You use less chocolate and they look so pretty. The center stays soft while the chocolate hardens and the sea salt complements the sweetness.

    Plate of salted caramel cups with one candy bit in half to show inner filling

    Ingredients for keto salted caramel cups

    Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.

    Sugar-Free Chocolate Chips - Amazon has had a great price on Lily's Chocolate Chips off and on. I like the flavor of these. You can also purchase Bake Believe stevia sweetened chips at many Walmarts. OR 85% Dark Chocolate - This dark of a chocolate bar is naturally low carb because it has such a high percentage of cocoa. There is only a little room left for other ingredients.

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    Vanilla - With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.

    Butter - I don't think this one needs an intro. I always use salted butter and normally just buy the regular kind from Wal-Mart or Costco.

    Caramel Extract - I don't always add this to caramel but it does boost the flavor

    Heavy Cream

    Cream Cheese

    Fine Salt

    Coarse Salt

    red candy cup mold with chocolate filling in each mold

    Can I use a different candy mold?

    Yes. If you have a different silicone mold you may need more chocolate. This is the mold I used.

    red candy mold filled with salted caramel cups, some with chocolate topping

    Soft Caramel Centers

    I suspect that eventually, the sugar alcohols may crystallize again but after a few days in my fridge (I was surprised they even lasted a few days) the centers were still soft.

    Red candy mold with salted caramel cups being drizzled with a chocolate design topping

    How many keto candies will I get?

    This makes a full tray of 30 salted caramel cups with a little bit of leftover caramel. Is leftover caramel ever a bad thing? I don't think so. Feel free to half it.

    white plate of salted caramel cups

     

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    Close up of salted caramel cups sprinkled in salt

    Salted Caramel Cups

    Salted Caramel is one of my favorite flavor combinations. I love anything with salted caramel. Especially chocolate. I was inspired to fill dark chocolate cups with salted caramel and I'm glad I did. They are divine.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Course: Dessert
    Cuisine: American
    Servings: 30 candies
    Calories: 77
    Author: Taryn

    Ingredients

    • 4 oz butter
    • 8 oz heavy cream
    • ½ cup + 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1.5 oz cream cheese
    • 1 teaspoon vanilla extract
    • 1 teaspoon caramel extract
    • 1 teaspoon fine sea salt
    • course sea salt for sprinkling on top
    • 3.5 - 6 oz 85% dark chocolate or sugar free chocolate ***
    US Customary - Metric
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    Instructions

    • Combine the butter, cream, and sweetener in a small saucepan over medium-low heat. Cook until light brown and thickened stirring frequently. This takes 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 the chocolate cups ¾ 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 coarse sea salt. Store in the fridge.

    Notes

    *** 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.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1piece | Calories: 77 | Carbohydrates: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 38mg | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.7mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Comments

    1. Becky says

      December 04, 2021 at 1:45 pm

      What kind of mold do you get for this recipe? I'd like to try it.5 stars

      Reply
      • Taryn says

        December 05, 2021 at 9:41 pm

        This is the mold I have: https://amzn.to/3ooqygW

        It is just a peanut butter cup mold.

        Reply
    2. Mary Jo Rizzo says

      October 29, 2021 at 2:01 pm

      Could I do these in a metal mini muffing tin lined with paper?

      I bought all the ingredients and started making them.

      Then realized you were using a silicone tray.

      Reply
      • Taryn says

        October 30, 2021 at 9:24 pm

        I think paper liners would work but I would spray with nonstick spray first. I just wouldn't want them to stick.

        Reply
    3. Jess says

      August 12, 2021 at 6:55 pm

      I did this twice and it didn’t work either time! I used lakanto monkfruit sweetener in the proper amount. It separated, almost looks curdled and won’t thicken! I’m so sad, I was excited for this and it’s a huge waste of money on ingredients 😭

      Reply
      • Taryn says

        August 13, 2021 at 9:42 am

        Candies are super tricky. I really recommend trying with the sweetener I use. To save this batch mix it with a stand mixer or hand mixer and slowly add a little xanthan gum until it comes together and thickens.

        Reply
    4. Amy says

      June 29, 2021 at 10:58 pm

      I make my own vanilla extract. Buy good quality vanilla beans. You only need 3-4. Cut & scrape & add to a good vodka or vanilla vodka for more flavor. Let sit for about 3 weeks. Most info says it’s shelf stable for 7 years.

      Reply
    5. Samantha Whitson says

      March 30, 2021 at 3:23 pm

      Amazing, as usual, & in every way! Simple to make, ingredients on hand & also my #1 favorite sweet treat combination, by far. These are right up there with the Pecan Pralines~ for which you have my eternal gratitude, you kind and generous woman =) Have made w/every kind of chocolate, including my own homemade white chocolate, & love them best sprinkled w/Maldon's flakey salt~ oh my, yes.
      Just wanted to stop & say Happy Spring, as well as thank you for such a wonderful website that has become my go-to first stop when I'm either browsing for inspiration or looking for specifics~ Thank You!
      Most sincerely, Samantha Whitson P.V./AZ5 stars

      Reply
    6. Holly says

      January 25, 2021 at 8:32 pm

      Seriously one of the best things I’ve made. I am addicted!!!5 stars

      Reply
    7. Sheila says

      July 30, 2020 at 9:39 pm

      It says to use 1.5 times the amount if using monk fruit. This would be 1 & 1/2 cups. This sounds like an awful lot of sweetener.

      Thanks!

      Reply
      • Taryn says

        July 31, 2020 at 11:47 am

        No, it would be 3/4 cup plus 3 tbsp. The original recipe calls for 1/2 cup plus 2 tbsp.

        Reply
    8. Wanda Kjar-Hunt says

      June 18, 2020 at 2:46 pm

      Can you just use stevia? The alcohol sugars do not agree with me at all.

      Reply
      • Taryn says

        June 18, 2020 at 3:38 pm

        No, not in this recipe. Sorry!

        Reply
      • Samantha Whitson says

        March 30, 2021 at 3:26 pm

        Wanda~ you might give allulose a try, along with the stevia. I have found it does not give me any grief, especially when I fully intend to eat more than just one. =) This recipe is absolutely worth figuring it out for! ~Samantha5 stars

        Reply
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