Mirage Recipe
Prep: 40 mins
Cook: 1 hour + 30 mins
Serves: 24 cups
With layers of rich chocolate, creamy caramel, and a delicate sprinkle of sea salt, these bite-sized treats deliver the perfect balance of sweet and salty in every delicious bite. They are surprisingly simple to make, while feeling wonderfully indulgent, making them a favourite for holidays, special occasions, or whenever a simple chocolate craving strikes. Perfect for chocolate lovers and caramel fans alike, these Salted Caramel Cups offer a little moment of sweetness in a busy day.
For more sweet treat inspiration, visit @mirage_margarine on Instagram.
Ingredients
Caramel Filling
1/2 cup
heavy cream
1/2 cup
granulated sugar
1/2 cup
dark brown sugar, packed
1/3 cup
golden corn syrup
1/4 cup
Mirage Margarine, divided
1/2 tsp
salt
1 1/2 tsp
vanilla extract
Chocolate Cups
2 1/4 cups
semi-sweet chocolate chips (or chopped chocolate)
1 tbsp
Mirage Margarine
To Garnish
large flaked sea salt
Directions
Caramel Filling
Place the cream, sugars, corn syrup, 2 tablespoons of Mirage Margarine, and salt in a medium heavy-bottomed saucepan. Set over medium-low heat and cook, stirring, until sugar has dissolved.
Increase heat to medium-high and bring to a simmer. Attach a candy thermometer to the pot and cook, stirring, until mixture reaches 250°F on the thermometer and turns amber, about 8 minutes.
Remove caramel from heat and stir in the remaining 2 tablespoons of Mirage margarine and vanilla extract. Set caramel aside.
Chocolate Cups
Line a mini muffin tin with 24 paper liners.
Bring a pot with about one inch of water to a slow simmer over medium-low heat. Place chocolate chips and 1 tablespoon of Mirage Margarine in a heatproof bowl and set over simmering water. Heat, stirring, until chocolate is almost melted. Remove from heat and continue stirring until completely melted.
Spoon 1 teaspoon of chocolate into a paper liner. Using a small brush, paint the sides of the liner with chocolate. Repeat for all cups. Allow to chill in the refrigerator for 10 minutes, then brush a second layer on each cup; chill another 10 minutes.
Spoon 1 tablespoon of caramel into each cup (they will be about 3/4 full). Allow to rest for 10 minutes.
Re-melt remaining chocolate over simmering water. Spoon 1 teaspoon of chocolate into each cup and smooth chocolate with the back of a small spoon to cover caramel. Allow chocolate to firm up for ten minutes, and finish by sprinkling with sea salt. Chill until solid, 30 minutes.
Salted Chocolate Caramel Cups will keep in an airtight container in the refrigerator for up to 1 month.
