This is a Disney inspired recipe. The very first time I had one of the chocolate salted caramels from Epcot’s Karamell-Küche at Disney World, I thought I’d died and gone to heaven. That Guy had a peanut butter caramel cookie and Suga Booga had a chocolate and caramel covered Rice Krispie that was bigger than her mouth! We sat on the benches across from the shop and I savored every single creamy, salted, sweet, buttery, melt-in-your-mouthy bite of it while eyeing the ducks, giving them the stank eye. I didn’t even both to ask if either That Guy or Suga Booga want to try it because I think I would have acted like a wild animal who just had her gazelle shank threatened! They are that good! Every single visit that we’ve made to Disney since January has included a stop at Epcot for at least two. Okay, sometimes three under the guise of sharing with co-workers. I think I did that once. Yeah, it was once. I remember because I was heartbroken that I had to give them up.
My recipe calls for Candiquik. It was my first time using the stuff and I have fallen in love with it. I was the old school double boiler “melt my chocolate and add what I want to enhance it” lady but this stuff makes it sooo much easier. I made this in less than an hour from start to finish. I used a mini muffin tin and had a full 24 each with about 6 caramels left over.
Salted Caramel Recipe came directly from Inspired Taste: They have a great, quick and easy recipe (with a video!) that didn’t require that I break out my condensed milk, etc. I did cheat and put mine in the fridge for about a half hour but that’s me. You can wait three and a half hours but I’m impatient and have a toddler who needed a bath before bed, reading for school, and ironing for work the next day.
Once you have made your caramels and let them set for the full 3.5 hours (or cheat like I did), cut them into appropriate sizes for your muffin tin the return them to the fridge and line your muffin tin (whatever size your choose) with cupcake wrappers. Next melt your tray of Candiquik in the microwave or in a pot but don’t let it burn! There’s nothing worse than the smell of burnt chocolate or popcorn for that matter.
You’ll coat the bottom and sides of your liners with the chocolate–I worked in rows, going across–once you have a full row lined, take your first piece of caramel and rub it in your hand until your form a ball. Add that ball to the cupcake liner then cover with chocolate. Repeat until your have filled your tin or used all your ingredients. Sprinkle with a sea salt and put them in the fridge for about a half hour then enjoy!
And don’t forget to give your little one a treat. While I was trying to take pictures, she patiently waited until I was done before she attacked the plate. She was kind enough to offer her dad and Grandma one before asking if I wanted the other half of hers. Isn’t she sweet? Yeah, we thought so too until she was left alone long enough for That Guy to run upstairs to the laundry room. She got her Dora the Explorer stool and helped herself to one in less than two minutes. I guess the trade off is that she also helps herself to handfuls of grapes, yogurts, and water more often than she does sweets.