Step 1

First make your caramel sauce: In a heavy bottom sauce pan combine water, sugar, vanilla seeds and salt over medium heat.

Step 2

Whisk to ensure the sugar is dissolved then allow to comes to a boil, about 4 minutes.

Step 3

Then simmer, without stirring, until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization.

Step 4

Continue cooking until syrup is light to medium amber, a minute more then immediately add cream and reduce heat to medium-low.

Step 5

Stirring constantly with the Sweet Creations Thermometer Spatula to knock back the foam, simmer until caramel registers at least 165°F on a the spatula, about 3 minutes. Transfer to a heat-resistant container.

Step 6

Next assemble your caramel filled chocolates: Add about 1 tablespoon of melted chocolate to the well of each Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan. Once all have been partially filled swirl around the tin to ensure that the chocolate covers the sided of each caramel filled chocolates. Allow to set in the freezer for about 15-20 minutes.

Step 7

Next spoon about 1 heaped teaspoon of the caramel on top of the base layer of chocolate. Lastly, to make the top of the caramel filled chocolates spoon an additional tablespoon of chocolate on top of the caramel layer making sure no caramel is exposed. Allow to set in the freezer for another 20 minutes.

Step 8

Turn out the caramel filled chocolates by flipping over the pan, they should pop right out. If some don't pop put then tap the upturned tin with a wooden spoon on the well to release it.

Step 9

Keep refrigerated for up to 6 weeks.