Christmas Chocolate Caramel Cups Recipe

These Christmas Chocolate Caramel Cups are a festive, homemade candy with a creamy caramel center and rich chocolate shell, topped with holiday sprinkles. Perfect for gifting or adding to a holiday dessert spread, these candy cups are easy to make, deliciously sweet, and add a burst of seasonal cheer to any treat table.

Why You’ll Love This Recipe

Sweet and Festive: The smooth caramel center and chocolate shell are a classic, crowd-pleasing combination.
Perfect for Gifting: Package them in holiday tins or boxes for a homemade gift that’s sure to impress.
Simple to Make: With just a few ingredients and no special equipment, these treats are straightforward and fun to create.
Great for Holiday Parties: The bite-sized candy cups are easy to serve and look beautiful with festive sprinkles.

Ingredients

1 cup granulated sugar
⅔ cup heavy cream
1 pound chocolate almond bark
Holiday sprinkles for decoration

Step-by-Step Instructions

Step 1: Prepare the Liners
Place 36 mini cupcake liners in a mini cupcake tin and set aside.

Step 2: Make the Bottom Chocolate Layer

In a large microwave-safe bowl, melt half of the chocolate almond bark in 30-second intervals, stirring between each interval until smooth.
Spoon a small amount of the melted chocolate into each mini cupcake liner. Use a small spoon or a food-safe brush to spread the chocolate up the sides of each liner, creating a cup shape. Ensure the layer is thick enough that the liner isn’t visible through the chocolate.
Set aside and allow the chocolate to harden completely.

Step 3: Make the Caramel

In a heavy-bottomed pot over medium heat, slowly melt the sugar, stirring minimally to prevent crystallization. Continue cooking until the sugar is fully melted and turns a rich amber color.
Remove the pot from heat and slowly whisk in the heavy cream, pouring in a thin, steady stream until fully incorporated.
Transfer the caramel to a bowl and refrigerate for about 30 minutes, allowing it to thicken.

Step 4: Add the Caramel Layer

Once the caramel has cooled and thickened, spoon a small amount into each chocolate-lined cup, filling them almost to the top but staying within the chocolate shell.

Step 5: Add the Top Chocolate Layer

Melt the remaining chocolate almond bark in the microwave using the same 30-second interval technique as before.
Spoon the melted chocolate over the caramel layer in each cup, spreading gently to the edges of each liner to seal in the caramel.

Step 6: Decorate and Set

Sprinkle each cup with holiday sprinkles for a festive touch.
Place the completed cups in the refrigerator for 1 hour to allow the chocolate and caramel to set completely.

Kitchen Equipment Needed

Mini cupcake tin
Mini cupcake liners
Microwave-safe bowl
Heavy-bottomed pot
Whisk
Small spoon or food-safe brush

Serving and Storage Tips

Serving Suggestions: Arrange the chocolate caramel cups on a festive platter or package them in holiday tins for a beautiful and delicious gift.
Storage: Store in an airtight container in the refrigerator for up to two weeks to keep them fresh and firm.
Freezing: These candy cups can also be frozen for up to 3 months. Thaw in the fridge before serving to maintain the best texture.

Recipe Variations

Add Sea Salt: Sprinkle a bit of flaky sea salt on the caramel layer before adding the top chocolate layer for a sweet and salty twist.
Use Different Chocolate: Substitute the chocolate almond bark with milk or dark chocolate chips for a variation in flavor.
Add Nut Crunch: Sprinkle chopped pecans, almonds, or walnuts over the caramel layer for a bit of crunch.
Flavored Caramel: Add a pinch of cinnamon or a few drops of vanilla extract to the caramel for a warm, spiced touch.

Helpful Notes

Melt Chocolate Carefully: Microwave chocolate in short intervals and stir between each to avoid burning.
Cool Caramel Before Adding: Let the caramel thicken slightly before adding it to the cups to prevent it from spilling over.
Seal the Edges Well: Make sure to spread the top chocolate layer fully to the edges of each liner to avoid any caramel leaks.

Tips from Well-Known Chefs

Jacques Torres’s Chocolate Tip: Always melt chocolate slowly and evenly to preserve its smooth texture and shine.
Ina Garten’s Caramel Tip: When working with caramel, add the cream slowly to avoid splattering and to create a smooth, creamy texture.

Frequently Asked Questions

Can I use regular chocolate chips instead of almond bark?
Yes, you can use chocolate chips, though almond bark melts smoothly and sets well for candy making.

Why did my caramel crystallize?
Caramel can crystallize if stirred too frequently or if any sugar remains on the sides of the pot. Use a pastry brush to wipe down the sides with water as it cooks.

Can I make these cups without a mini cupcake tin?
If you don’t have a mini cupcake tin, place the liners on a baking sheet, but be careful with filling them to avoid spills.

How can I prevent the chocolate from cracking when I bite into it?
Let the cups come to room temperature for a few minutes before serving for a softer texture.

Is there an alternative to heavy cream for the caramel?
Heavy cream provides a rich, smooth texture, but you can substitute with half-and-half if needed.

These Christmas Chocolate Caramel Cups are the perfect blend of chocolate and caramel in a festive, bite-sized treat. Enjoy them as a special holiday dessert or give them as a homemade gift that will bring a sweet smile to anyone’s face!