Salt & Pepper Caramel Cups Recipe

Salt & Pepper Caramel Cups Recipe photo by Taste of Home

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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.

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Salt & Pepper Caramel Cups Recipe

Prep: 25 min. + chilling Cook: 25 min. + cooling

Yield: 30 Servings

25 25 50

Ingredients

1 package (12 ounces) dark chocolate chips
4 teaspoons shortening
1 teaspoon butter
FILLING:
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
1/4 cup dark chocolate chips
Coarse sea salt and whole pink peppercorns

Directions

In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of thirty 2-in. foil candy liners with 1/2 teaspoon melted chocolate. Refrigerate for 15 minutes or until firm. Repeat layers twice.
Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside.
In a large heavy saucepan, combine the sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring.
Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and vanilla. Quickly pour into prepared pan; cool for 1-2 hours or until set.
In a microwave, melt chocolate chips until smooth. Spoon caramel into chocolate cups. Drizzle with melted chocolate; sprinkle with salt and peppercorns. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 piece equals 285 calories, 18 g fat (8 g saturated fat), 21 mg cholesterol, 78 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Salt & Pepper Caramel Cups in Country Woman Christmas Annual 2012, p69