June 3, 2012

Homemade Salted Caramel Chocolates

One of the many domestic skills that Ryan's Mom, Carol, has taught me over the years is how to make homemade chocolates.  The process is so ridiculously easy and the outcome so, so decadent.  To make the chocolates below, you'll need little candy cups (similar to muffin tins, only smaller), chocolate discs, caramel, a variety of nuts (pecans, pistachios, almonds etc) and some coarse salt.

Lay your candy cups out on a flat surface like a jellyroll pan or cookie sheet.  Grab a small bit of caramel, roll in to a ball and press down in to the bottom of the candy cup.

Place your chocolate in a glass measuring cup and heat until soft.  This is tricky and you'll be tempted to nuke them longer than needed.  I recommend microwaving for 30-45 seconds at a time to avoid overheating, which will cause the chocolate to re-harden.  When they're 'done' they may still look like little solid discs. But when you stir them, they should blend together in to a nice smooth chocolate mix.  Add a few pinches of salt to the mixture and re-stir.

Spoon roughly a tablespoon of chocolate in to each candy cup atop the caramel.

Top your chocolates with whatever variety of nuts you prefer.  Salt them generously.  I literally just tossed a handful of regular pecans with some coarse salt.  Place your sheet of chocolates in to the fridge for 5-10 minutes for them to set.

You'll end up with a delicious, singular bite of salty nuts (I know), rich dark chocolate and creamy caramel.  All in under 15 minutes.