Christmas Chocolate Caramel Cups
Christmas Chocolate Caramel Cups made with sugar, heavy cream, chocolate almond bark, and holiday sprinkles for a festive homemade candy treat.
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Servings: 36
Ingredients
- 1 cup granulated sugar
- ⅔ cup heavy cream
- 1 lb chocolate almond bark divided
- Holiday sprinkles for topping
Instructions
Prepare the ingredients.
- Gather all ingredients before beginning the recipe.
Prepare the mini cupcake tin.
- Place 36 mini cupcake liners into a mini cupcake tin.
Melt the first portion of chocolate.
- Place half of the chocolate almond bark in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Add chocolate to the liners.
- Spoon a small amount of melted chocolate into each mini cupcake liner.
Coat the liners.
- Using a spoon or a small food-safe brush, spread the melted chocolate up the sides of each liner to form a shell.
Check the shell thickness.
- Ensure the bottom and sides of each liner are fully coated. If the chocolate layer appears too thin or the liner is visible, add a small amount of additional melted chocolate and spread again.
Allow the shells to harden.
- Set the chocolate-lined cups aside until the chocolate is firm.
Prepare the caramel.
- In a heavy-bottomed pot set over medium heat, add the granulated sugar.
Melt the sugar.
- Allow the sugar to melt slowly, stirring as little as possible and only very gently when necessary.
Cook to amber color.
- Continue cooking the sugar until all lumps have dissolved and the mixture reaches an amber color. Do not allow the caramel to become too dark, as it may burn and develop a bitter flavor.
Add the heavy cream.
- Remove the pot from the heat. Slowly whisk in the heavy cream in a thin stream until the caramel is smooth and fully combined. Use caution, as the mixture may bubble and steam.
Chill the caramel.
- Carefully pour the caramel into a bowl. Place it in the refrigerator for 30 minutes, or until it thickens enough to spoon into the chocolate shells.
Fill the chocolate shells.
- Spoon the thickened caramel into each hardened chocolate shell. Fill each cup almost to the top of the chocolate shell, but do not overfill.
Melt the remaining chocolate.
- Place the remaining chocolate almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
Seal the caramel cups.
- Spoon the melted chocolate over the caramel filling in each cup. Gently spread the chocolate to the edges to fully cover and seal the caramel.
Add sprinkles.
- While the top layer of chocolate is still soft, sprinkle each cup with holiday sprinkles.
Chill until set.
- Place the caramel cups in the refrigerator for 1 hour, or until completely firm.
Serve.
- Once set, remove the cups from the mini cupcake tin and serve.
Notes
To make this recipe gluten-free, use chocolate almond bark that is clearly labeled gluten-free or verified by the manufacturer.
Confirm that the granulated sugar, heavy cream, and holiday sprinkles are gluten-free, as some sprinkles may contain gluten-based additives or be processed with gluten-containing products.
Check all ingredient labels for wheat, barley, rye, malt, or gluten-containing stabilizers.
Use clean bowls, measuring cups, spoons, spatulas, a heavy-bottomed pot, mini cupcake tin, and liners to avoid cross-contamination.
If preparing these for someone with celiac disease or a strong gluten sensitivity, use certified gluten-free sprinkles and store the finished candy separately from gluten-containing desserts.