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. They are divine.
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 a less chocolate and they look so pretty. The center stays soft while the chocolate hardens and the sea salt compliments the sweetness.
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. This makes a full tray of 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. If you have a different silicone mold you may need more chocolate. This is the mold I used.
Salted Caramel Cups – low carb, sugar free, grain & gluten free, THM S
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.
Save RecipeIngredients
- 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)
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 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.
| Nutrition Facts |
| Amount Per caramel, 30 per recipe |
|
Calories 77
|
|
%Daily Value
|
|
Total Fat 8.3g
13%
|
|
Saturated Fat 5.2g
26%
|
|
TransFat 0.0g
|
|
Cholesterol 20mg
7%
|
|
Sodium 92mg
4%
|
|
Total Carbohydrates 1.4g
0%
|
|
Dietary Fiber 0.6g
3%
|
|
Sugars 0.0g
|
|
Protein 0.8g
|
|
Vitamin A 4%
Vitamin C 0%
|
|
Calcium 1%
Iron
4%
|
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