6 Ingredient Milk Chocolate Salted Caramel Cups.
Welcoming in the first day of October with these 6 Ingredient Milk Chocolate Salted Caramel Cups. Salty maple based caramel sauce stuffed between 2 layers of sweet milk chocolate. Each finished off with a light sprinkle of flaky sea salt. There’s nothing not to love about these salted chocolate cups. Perfect for everything from Halloween, to an elegant Thanksgiving dinner. These will even be great as Christmas candies…or when you simply need a deliciously sweet caramel-filled chocolate cup.
Well, this is quite the Tuesday treat, isn’t it? To be honest, chocolate is so very needed today.
Do you ever have those days, when things just don’t seem to be going your way? That’s kind of me this week. I mean, it’s nothing horrible and the world is certainly not ending. But after a string of “headaches” the last few days, chocolate is the perfect fix for today. 100% eating away my feelings this week…and 100% OK with it.
Anyway, in much more exciting and upbeat news, happy October first! I can now officially talk about Halloween all the time and I could not be happier about this. With October now here, my focus will be shifting just slightly to incorporate more Halloween treats and cocktails – yeah! Halloween recipes are always some of my favorites to create, and sharing them with you guys is the best!
Enter these chocolate caramel cups. These are my version of homemade Halloween candy, and they are delicious! Think chocolate peanut butter cups, but minus the peanut butter, and plus homemade caramel sauce.
These milk chocolate salted caramel cups are…
…perfectly sweet and perfectly salty.
…made with milk chocolate, but you can also use dark chocolate too.
…there is an option to include Nutella – you should do this.
…made with a maple syrup and apple cider based caramel sauce. It’s insanely good.
…finished with flaky sea salt.
…only 6 ingredients, 7 including the Nutella.
Bottom line…these are perfect in every way possible.
Here is just how to make these
Start with the caramel. As I mentioned above, instead of your classic caramel sauce with so much sugar. I opted to make a sauce that was a little less sweet and actually had some real maple syrup. My caramel is made with apple cider, maple syrup, heavy cream, and just a touch of salted butter and vanilla. Everything is boiled together in one large pot. This takes about 15 minutes to make. If you have a candy thermometer, it does take the guessing out of making the caramel, BUT it’s not a must for this caramel recipe, as it’s pretty forgiving.
What I will say about this caramel is that it’s not quite as smooth as your traditional sugar-based caramel. Still delicious, it just has a touch of texture to it.
While the caramel is cooling, make the chocolate cups. Stuff a little Nutella (optional – but not really) into each chocolate cup, then spoon the caramel over the Nutella. Freeze the cups for 10 or so minutes, then cover with another layer of chocolate. The last step is to sprinkle a little bit of flaky sea salt.
Let the cups set up in the fridge for another few minutes and then, DONE. You can enjoy these straight from the fridge or at room temperature. SO GOOD either way.
Tips for caramel success
1. Use a large pot. Caramel bubbles up a lot, so use a pot double the size of what you think you might need. I like to use the same pot I boil pasta in, it’s about 8 quarts. Then I know I’ll never have issues with the caramel spilling over the sides of the pot. Trust me, use a large pot when making caramel of any kind.
2. Invest in a candy thermometer. Like I said above, you don’t HAVE to have a thermometer for this caramel since it’s pretty forgiving. But using a thermometer does ensure that your caramel is the perfect temperature. If you plan to do a lot of candy making for the upcoming holiday season, I would invest in one.
3. Use room temperature ingredients. This helps everything mix together nicely.
4. Use high-quality ingredients. So for this caramel, find yourself some really delicious real maple syrup (Aunt Jemima is not what you want here), fresh from the farm apple cider, high-quality cream or canned coconut cream, and salted butter.
And honestly?? I find this caramel to be so much easier than the classic. Not having to melt sugar makes me so happy. This is kind of like the easier, cheater’s version of caramel that’s astonishingly healthier too.
I. Will. Take. It.
So, to sum this up for you guys. Your Tuesday needs these. Why? Because every bite is delicious…sweet, a touch salty, filled with Nutella, plus warming hints of cider and maple syrup. Truly roll your eyes back delicious.
Excited to make these all month long and even into the holiday season. They are even perfect for trick-or-treaters, class parties, or as hostess gifts. They’re also gluten-free and can easily be made dairy-free too, making them great for everyone!
If you make these 6 ingredients milk chocolate salted caramel cups be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
6 Ingredient Milk Chocolate Salted Caramel Cups.
Salty maple based caramel sauce stuffed between 2 layers of sweet milk chocolate and finished off with a light sprinkle of flaky sea salt...nothing not to love!
- 3/4 cup apple cider
- 3/4 cup heavy cream
- 1 1/4 cups real maple syrup
- 2 tablespoons salted butter, at room temperature
- 2 teaspoons vanilla extract
- 16 ounces milk, semi-sweet, or dark chocolate (don't use chocolate chips), melted and cooled
- 24 rounded teaspoons Nutella (optional...but so very good)
- flaky sea salt
1. In a large saucepan, combine the apple cider, heavy cream, and maple syrup. Bring to a boil over medium-high heat. Once boiling, boil 14-16 minutes, stirring occasionally until the mixture thickens into a golden caramel. If using a candy thermometer, it should be between 230-244 degrees F. Remove from the heat and carefully stir in the butter and vanilla. Let sit until cool enough to touch, about 15 minutes.
2. Meanwhile, line two muffin tins with paper liners. Drop 1 scant tablespoon of melted chocolate into each liner, then use the back of a small spoon to brush the chocolate 1/2 way up the sides of the liner. Place in the freezer for 10 minutes, until firm. Add a small spoonful of Nutella (if using) to each chocolate cup, freeze another 5 minutes.
3. Spoon the maple caramel evenly between each chocolate cup, using about 1 tablespoon caramel per cup. Tap the pan against the counter to help evenly spread the caramel. Freeze another 10 minutes, then spoon over the melted chocolate, covering all the caramel. Sprinkle with flaky sea salt. Chill until firm 15-20 minutes.
4. Store in an air-tight container at room temperature or in the fridge for up to 2 weeks.
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