Caramel cups
Indulge in these decadent caramel cups made with a perfect blend of all-purpose white wheat flour, dried coconut meat, and brown sugar. Featuring rich layers of buttery condensed milk and a hint of maple syrup, each cup is topped with smooth milk chocolate for an irresistible treat. Easy to make and absolutely delicious, these caramel cups are perfect for any sweet occasion!
- 10 Apr 2024
- Cook time 20 min
- Prep time 30 min
- 12 Servings
- 7 Ingredients
Caramel Cups are a delightful treat that combines the richness of caramel with the crunchiness of a buttery base and the smoothness of milk chocolate. Perfect for a sweet snack or as a dessert to impress your guests, these caramel cups are easy to make yet pack a punch of flavor. Let's dive into how you can create these delicious treats at home.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a mixing bowl, combine 1 cup of all-purpose white wheat flour, 1 cup dried coconut meat, and 1 cup of brown sugar.
- Melt the 1/2 cup butter and add it to the dry mixture. Mix well until the ingredients are well combined and form a crumbly texture.
- Press the mixture evenly into the bottom of each muffin cup to form the base layer.
- Bake in the preheated oven for about 10-12 minutes, or until the base is lightly golden. Remove from the oven and allow it to cool.
- In a medium saucepan, combine 1.5 cups of condensed milk and 2 tbsp of maple syrup. Cook over medium heat, stirring continuously to prevent burning.
- Continue to cook until the mixture thickens and turns a light golden caramel color. This should take about 10-15 minutes.
- Once the caramel is ready, carefully spoon it over the cooled base layer in each muffin cup, spreading it evenly.
- Let the caramel layer set and cool for about 30 minutes at room temperature or speed up the process by placing the muffin tin in the refrigerator for about 15 minutes.
- Melt 1/2 cup milk chocolate in a microwave-safe bowl or using a double boiler until smooth. If melting in the microwave, heat in 30-second intervals, stirring well in between to avoid burning.
- Once the caramel layer is set, pour the melted chocolate over the caramel in each muffin cup. Spread it evenly using the back of a spoon.
- Allow the chocolate to set completely. This can be done by placing the muffin tin back in the refrigerator for another 15-20 minutes.
- Once the chocolate has fully hardened, your caramel cups are ready to be enjoyed! Carefully remove them from the muffin tin and paper liners (if used). Serve at room temperature or chilled.
Tips:
- Make sure to use fresh, high-quality ingredients to get the best flavor.
- When making the caramel, keep a close eye on it to prevent it from burning.
- Allow the caramel to cool slightly before pouring it over the base to ensure it sets properly.
- Chill the caramel cups completely in the refrigerator before serving for the best texture.
- Use a sharp knife to cut the caramel cups to get clean edges.
Caramel Cups are a fantastic way to enjoy a sweet, indulgent treat that's both visually appealing and delicious. With the combination of a crumbly base, gooey caramel, and smooth chocolate topping, these caramel cups are sure to be a hit. With the tips provided, you should have no trouble creating these delectable treats. Enjoy your homemade caramel cups with friends and family!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 4.75g | 3% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 1.88g | 5% |
| Sugar 44g | 44% |
| Fat | |
| Fat 16g | 19% |
| Saturated 11g | 36% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 36mg | 6% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 0.37mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 0.75mg | 1% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 1.39ug | 1% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.73mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 230mg | 7% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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