An Easy recipe for Irresistable Chocolate Covered Caramel Cups.
Line a muffin tin with paper cups.
Melt chocolate in a heat-proof bowl over simmering water or in the microwave on medium power until smooth. Be careful not to get any splashes of water into the chocolate or it will destroy the texture.
With a spoon or clean paintbrush, spread half a teaspoon of chocolate along the bottom and sides of the paper cups.
Chill in the refrigerator until chocolate has firmed up.
Combine brown sugar, butter, corn syrup, water, and salt in medium saucepan. Stir over medium heat until sugar dissolves. Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble and thicken slightly). Remove pan from heat. Add cream, stir until smooth. Cool 10 minutes.
Remove from the refrigerator.
Spoon in caramel a little more than half the cup full.
(You want to keep enough room for the top layer of chocolate). Tap the filled tin on the counter to level the caramel. Sprinkle a bit of sea salt on the caramel.
Reheat the remainder of the chocolate if necessary. Spoon enough chocolate to cover the top of the caramel cups.
Tap the tin on the counter once more. Sprinkle a bit more sea salt on the chocolate and chill in fridge.
Keep refrigerated or frozen en until served.