Salt & Pepper Caramel Cups |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
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With sea salt and pink peppercorns, these sophisticated treats from our Test Kitchen will wow your guests. The festive little cups look and taste like they came from a pricey confectionery. Ingredients:
1 cup sugar |
1 cup dark corn syrup |
1 cup butter, cubed |
1 can (14 ounces) sweetened condensed milk |
2 cups chopped pecans |
1 teaspoon vanilla extract |
chocolate cups: |
1 package (12 ounces) dark chocolate chips |
4 teaspoons shortening |
toppings: |
1/4 cup dark chocolate chips, melted |
coarse sea salt and whole pink peppercorns |
Directions:
1. In a large heavy saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
2. Remove from heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in pecans and vanilla. Transfer to a large bowl; cool completely, about 1-1/2 hours (mixture will thicken upon cooling).
3. For cups, in a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of thirty 2-in. foil liners with chocolate. Refrigerate until firm, about 15 minutes. Repeat twice to coat three times, reheating melted chocolate as necessary.
4. Remove chocolate cups from liners; fill each with about 2 tablespoons caramel. Drizzle tops with melted chocolate; sprinkle with salt and peppercorns. Yield: 2-1/2 dozen.
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