Valentine Caramel Hearts
This peanut maple caramel is next level! We have been making date caramel for years but never tried maple and peanut butter and it works so good! It genuinely looks like perfect caramel, has that dreamy texture with none of the complexity of making it. We used a silicone mould to make heart shapes but you can use a regular ice cube tray.
Takes 40 minutes
Serves 16
Ingredients
For the caramel:
- 3 tbsp smooth peanut butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch salt
Chocolate Coating
- 200 g dark chocolate
Instructions
- Make the caramel Add the peanut butter, maple syrup, vanilla extract and a pinch of salt to a bowl. Mix well until smooth and glossy. If the peanut butter is very thick, gently warm it (either sitting the jar in warm water or a few seconds in the microwave) to help it loosen. If you want the caramel runnier, add a little more maple syrup. For a thicker, fudgier caramel, mix in a bit more peanut butter. If needed, you can also add a teaspoon or two of coconut sugar to help create a more caramel-like texture.
- Melt the chocolate: Break the dark chocolate into pieces and melt gently using a bain-marie or microwave in short bursts, stirring between each, until smooth.
- Create the chocolate shells: Spoon or pour melted chocolate into the base of a silicone heart mould (or ice cube tray), just enough to coat the bottom evenly. Place in the fridge for about 10 minutes, or until just set.
- Add the caramel centre: Once the chocolate base has set, add about ½ teaspoon of the peanut maple caramel into the centre of each heart.
- Seal with chocolate: Spoon more melted chocolate over the caramel, filling the mould completely and smoothing the top if needed.
- Set and enjoy: Return to the fridge for 20–30 minutes until fully set. Gently pop out of the mould and enjoy your gooey-centred Valentine Caramel Hearts