Salted Chocolate Covered Caramels
1 TB cream
sea salt
*optional – caramel flavor
Melt chocolate and coconut oil slowly over low heat. Brush 18 miniature muffin cups, or silicone molds with 1/4 of melted chocolate. Make sure the bottom of the cups, or molds, are completely covered and chocolate lines the sides all the way to the top. You can do this easily with a small spoon, or even a unused small watercolor paint brush. Transfer to refrigerator.
In small saucepan, combine date syrup and cream over medium-high heat. Stir constantly until mixture comes to a boil. Turn heat to low. Continue to stir 2-3 more minutes until mixture thickens a bit and starts to reduce. You don’t want to overdue it here as mixture will continue to harden after you take it away from the heat. 
Remove from heat. At this point you can mix in the caramel flavoring, if desired. Let the mixture set for a few minutes to cool slightly, taking care not to set too long, or mixture will become harder to work with. Take chocolate out of refrigerator and fill each with 1/2 tsp of date syrup mixture. Stick back in fridge. After 10 minutes, remove from fridge, and cover caramel with chocolate. Sprinkle tops with sea salt. Return once again to refriderator until set.
Enjoy!
Tags: Chocolate Covered Caramels, Salted caramels
posted on January 4th, 2012