These delicious candy cups are not only totally decadent, but are easy to make.
Ingredients
▢1 cup of white sugar
▢4 tablespoons of corn syrup (Karo)
▢2 tablespoons of water
▢1/3 cup + 1 tablespoon heavy cream, separated
▢1 tablespoon of butter
▢1 teaspoon vanilla
▢pinch of salt
▢milk or dark chocolate
Instructions
Candy filling
In a small pan, he combines the sugar, corn syrup and water. Bring to a boil over medium heat.
Let the mixture boil until the liquid reaches an amber color (about 15 minutes… but watch it closely after about 10 minutes).
Once the mixture has reached a nice amber color, remove from the heat. While stirring, slowly pour in 1/3 cup of cream. Add the vanilla, butter and salt. Let it cool down for 15-20 minutes. Add the rest of the cream and let it cool down to room temperature.
To prepare
Melt the chocolate in a double boiler (or in the microwave at low temperature) until smooth.
Pour some chocolate into each of your pans (either into the molds or into the aluminum foil baking/candy cups). Smooth out the sides and bottom, making sure you have a thick, even layer.
Refrigerate for 5 minutes to allow it to harden. Take it out of the fridge and if using a pan, keep it in the light to check for thin spots.
Fill almost to the top of the chocolate with the caramel. Refrigerate for about 5 minutes.
Cover with more chocolate and gently tap the moulds on the counter to soften them. Let it rest in the fridge for 20 minutes.