There is a certain someone in my life who just happens to go nuts about salted caramel. Every trip to Ikea ends with him buying bags and bags of Daim, so much that you’d think it would last at least a few months, alas they usually don’t live to see the end of the week.
So when I came across a recipe for salted caramel cups in Delicious magazine, I knew I’d have to make them. It also happened to be the birthday of said someone, so even a better occasion!
I couldn’t get hold of digestive biscuits in Luxembourg (my local Instagram followers have now pointed me in the right direction, you actually do get them in some supermarkets), so I used Leibnitz Vollkorn Butterkekse instead, which worked a treat. I also changed the recipe for the chocolate topping from the original recipe, as I really like this ganache (it stays sticky and glossy).
You can see the mini caramel cups in the photos, made in a mini muffin tin. I actually made a small batch of normal muffin-sized ones too, and I ended up liking those better than the mini ones – the big ones hold more caramel inside, which is absolutely yummy.
Oh, and if you’re wondering, these salted cups didn’t last a day – gone in an instant!