Chocolate caramel cups
200g Milk/dark chocolate
200g caster sugar
120ml double cream
1tsp vanilla extract
1/2 tbsp salt
1.Melt the chocolate in the microwave and use a small paint brush to coat the inside of 12 cupcake liners. Pop in the fridge to set, then repeat.
2. Make the caramel by heating the sugar in a heavy bottom sauce pan at low to medium heat. Once the sugar has melted, use a heat safe spatula to push the sugar to the middle of the sauce pan to help dissolve any sugar crystals. Remove from the heat, as soon as it has all dissolved otherwise it will taste burnt.
3.Add the butter, then the cream, stir then return back to the heat, keep stirring until all combined. Be careful not to burn yourself.
4. Once the sauce has cooled pour into the chocolate cups, pop back in the fridge to set.
Once the caramel has set remove from the fridge and pour melted chocolate on top which will be the lid, pop back in the fridge to set.