Caramel-Filled Chocolate Candy Cups
These Chocolate Candy Cups are so incredibly rich and flavorful. Filled with either an easy Vegan Prune Caramel or a more traditional Spiced Prune Caramel Sauce, they are an irresistible treat. Though they are a bit time-consuming to make, they store well, and can easily be made in stages. You’ll love this recipe from our friend, Alison Needham.
Why we love this recipe for Chocolate Candy
If you’re looking for a heartfelt, homemade treat to hand out to friends and family, these Caramel Chocolate Candy Cups fit the bill. We love that this recipe can easily be made vegan, and is endlessly customizable. Add colored sprinkles to match any holiday theme, swap dark chocolate for creamy milk chocolate, or try making this recipe with our Spiced Prune Caramel Sauce instead.
Does this recipe require any special equipment?
Some homemade candy recipes call for fancy equipment like double boilers or candy thermometers. We kept things simple with our Caramel Chocolate Cups recipe. If you’ve got a microwave and a cupcake tin, you can make this homemade candy!
What ingredients do you need to make Caramel Chocolate Candy Cups?
You just need six simple ingredients to make this tasty treat.
Dark chocolate chips
Tahini
Coconut oil
Sea salt
Maple syrup
Alison used dried strawberries as an optional topping. You could also use flaky sea salt or sprinkles.
How to make Caramel-Filled Chocolate Candy Cups
First, you’ll need to make the Prune Caramel. Simply add all of the ingredients except for the sea salt to a small sauce pan until it starts to bubble and thicken. Add the sea salt and let chill in the refrigerator.
Next, line a cupcake tin with paper muffin or silicon liners.
Pour the chocolate chips into a glass bowl. Microwave the chocolate for a minute, and stir. If necessary, repeat this process, microwaving for 15 seconds at a time, until the chocolate is smooth.
Pour one tablespoon of melted chocolate into each cupcake liner. Use a brush or spatula to scoop it about 3/4 inch (2 cm) up the sides.
Add a teaspoon of the Prune Caramel on top of the chocolate. Spread it flat and cover with additional chocolate. If desired, top with flaky sea salt, dried strawberries or sprinkles.
Let chill until set, about an hour, and enjoy!
Caramel-Filled Chocolate Candy Cups
Ingredients
Vegan Prune Caramel:
- 1/3 cup maple syrup
- 1/3 cup tahini
- 1/3 cup California Prune Puree
- 3 TBSP coconut oil
- Pinch of sea salt
For the chocolate candy:
- 20 ounces dark chocolate chips (vegan if desired)
- Flaky sea salt or dehydrated strawberries for garnish
Instructions
Make the Vegan Prune Caramel.
- Add the tahini, maple syrup, Â prune puree, and coconut oil to a small saucepan. Heat over medium heat, whisking constantly, until the mixture bubbles and thickens about 5 minutes. Stir in the sea salt, cool completely, then chill in the refrigerator before making the candies. (If you are making the Spiced Prune Caramel Sauce, also ensure it is also completely cool before making the candies.)
Make the candies.
- Line a muffin tin with paper liners and set it aside. Put the chocolate chips in a large microwave-safe bowl. Microwave on high for 1 minute. Stir the chocolate with a rubber spatula. If it needs more time, continue to heat it in the microwave in 15-second increments, stirring well between each. Stir with the spatula until the chocolate is melted and smooth.
- Put about 1 tablespoon of melted chocolate into each lined muffin cup. Using a small brush or spatula, pull the melted chocolate about 1/3 of the way up around the edges of the paper liner. Place the muffin tin in the freezer for 5 minutes, or in the refrigerator for 15 minutes, until the chocolate is set. Remove from the freezer.
- Using a small scoop (about the size of 1 teaspoon), scoop chilled caramel onto each chocolate-lined candy cup. Flatten the scoop of caramel with a spoon, then either pour or spoon the remaining melted chocolate on top of each candy to just cover the caramel. If necessary, smooth tops with a small spatula. Top with crushed dehydrated strawberries or flaky sea salt if desired.
- Return the pan to the oven or fridge until the chocolate is completely set. These candies can be stored in the freezer for up to 3 months, or in the refrigerator for up to one month.
Notes
Nutrition
Try this recipe with Spiced Prune Caramel filling!
Spiced Prune Caramel Sauce
Introducing your next obsession: Bronwen Wyatt’s Spiced Prune Caramel Sauce. Use it to fill our Caramel Chocolate Cups or to top ice cream or cakes.
Want to try more homemade candy recipes?
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When a recipe only calls for a few ingredients, quality counts. Our friend Aida uses premium chocolate, flaky Maldon sea salt – and of course, prunes and almonds from the Golden State!
Prune Almond Butter Cups
These Prune and Almond Butter Cups from Wonky Wonderful are so easy to make and great for snacks or dessert! This recipe is Paleo and Vegan while being melt-in-your-mouth good. It’s hard to believe that these are made with just 5 simple, wholesome ingredients!
Dark Chocolate Bliss Balls
These Dark Chocolate Bliss Balls balance a rich combination of flavors with a light texture–with a little crisp from the rice cereal, and natural sweetness from the prunes.
Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.
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