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.
Salted Caramel Cups – low carb, keto, sugar-free, grain & gluten free, THM S
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 complements 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 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.
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 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 coarse sea salt. Store in the fridge.
*** 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.