A Chocolate cup filled with Caramel and topped with homemade Marshmallow Frosting

When it comes to sweets, there are not a lot more I would ask for, and here we have it all in one. Chocolate, caramel and marshmallow !

I have always been wary of working with chocolate – especially the kind you need to mold. Also let me tell you, a little patience is all that is needed, really.

To make the Chocolate Cups, I use my silicone cupcake/muffin molds. Once you are satisfied with the thickness of the chocolate, and it has set completely, loosen the edges of the silicone and peel off – easy as that!

Chocolate Cups, Caramel Center and Marshmallow Frosting

THIS IS WHAT YOU WILL NEED :

• Chocolate, melted
• Caramel Condensed Milk (or any filling if Caramel is unavailable)
• Marshmallow Frosting ( recipe further down)

• Sprinkles, Edible Glitter, Tiny Icing Flowers

• Silicone molds or Chocolate molds (Cupcake “bottom” shape)
• Piping Bag, Nozzle etc

Check out this quick video on How To Make Chocolate Cups !

1.) First of all start with the Chocolate Cups – place a small amount of melted chocolate in the bottom of your mold – use the back of a spoon to paint the chocolate up the walls of the molds (thin is okay – even if it is not covered all over).

2.) Place in the freezer compartment for 2 – 3 minutes until hard – repeat the process by adding more melted chocolate to the bottom and up the walls – chill again for 2 – 3 minutes —Repeat this once or twice more, as a result,  you should now have a fairly thick wall of chocolate.

3.) After the last coat, keep in the freezer compartment probably at least 3 – 5 minutes to really set

4.) Add a generous amount of Caramel (I used a heaped teaspoonful for each cup) – gently spread all over the bottom and a little up the sides of the cup.

5.) Loosen the silicone from the chocolate and peel away.

Marshmallow Frosting

Linda Nortje

An easy recipe for homemade Marshmallow Frosting

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Course Candy

Prep Time 10 minutes mins

Total Time 10 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Ingredients

  

1x2x3x

• 1 TB Gelatin plain, powdered
• ¼ cup Cold Water
• ¼ cup Boiling Water
• ½ t Vanilla Essence or Caramel Essence
• 1 cup Caster Sugar

Instructions

 

• Place the Cold Water in a medium sized bowl – sprinkle the Gelatin over, wait until spongy – microwave at HIGH for 20 seconds until clear and dissolved 
• Add the Boiling Water and the Essence, stir – gradually add the Caster Sugar whilst beating on High with an electric hand mixer or food processor
• Continue beating until you have a thick meringue like consistency (around 5 – 8 minutes) – the Marshmallow is ready when it forms peaks and are really sticky
• Transfer to a piping bag – pipe into the chocolate cup and decorate as you wish

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA