This is going to become a new household favourite for you once you’ve had it. It definitely has for me! These are not only easy to make, but they’re really easy to eat (hah). I was excited to make use of the Sea Salt Flakes I got at an event celebrating Windsor Salt’s 125 Year Anniversary!
On August 16th, Windsor Salt hosted Table for 125, an exclusive culinary celebration with Canada’s cultural and community leaders, held around a single communal table. Hosted by celebrity chef Eden Grinshpan, more than 125 guests shared an inspired, curated meal featuring signature dishes created by Grinshpan to celebrate all Canadians who bring joy and positive change to their local communities. At the event, Windsor Salt also honored their first-ever Joy Squad, a group of ten local heroes and role models who are making a difference in their communities.
- 4 1/2 cups semi sweet chocolate chips
- 2 1/2 cups caramels, chopped, unwrapped
- 3 1/2 tablespoons milk
- Course Salt/Flake Salt
- Place cupcake wrappers in muffin tins (these are going to be big cups, not small like a traditional chocolate cup (think Reese’s)).
- In a large microwave safe bowl, add your chocolate chips and microwave at full power in 30-second intervals, stirring between blasts until smooth.
- Scoop an ice cream scoop worth of chocolate (~2tbsp) into each liner. You want to make sure about 1/4-3/8 of the chocolate is left for the top. Use a brush (pastry brush is best) to then spread and brush the chocolate up to the top of the liners. This will be a bit tricky so be patient. Place in freezer.
- In a medium sized microwave safe bowl, combine the caramels and milk and microwave on high for 120 seconds. Stir. Blast at 30 second intervals after that stirring each time until smooth.
- Remove muffin tin from freezer. Pour caramel into chocolate cups until about 2/3 full. Return to the freezer for 10 minutes.
- Remove muffin tin from freezer and use the pastry brush to brush the remaining melted chocolate over the top of the caramel being sure to cover all of the caramel (you don’t want any gaps). Sprinkle the salt on each cup and freeze for about 20 minutes.
- Remove muffin tin from freezer and peel away the cupcake wrappers from the chocolate cups (don’t put too much pressure on the cup- you don’t want to break them). Store in an airtight container or in the fridge for up to a week.
Let me know if you make these and if you do, tag me @JackDHarding and let me know if you made any changes.