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Salted Raspberry Caramel Sauce:
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In a small saucepan over medium heat, combine cream, maple sugar, vanilla extract and salt. Stir until completely combined.
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Bring to a boil, then set a timer for 12 minutes, being sure not to let the mixture boil over. After 12 minutes, reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon.
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Remove from the heat, let cool.
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Place a small saucepan over medium heat. Add raspberries and honey. Mix for about 10 minutes until raspberries have completely broken down into a sauce. Place in a blender to puree then press puree through a fine mesh strainer using a spoon to get out all of the puree, leaving behind the seeds.
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Pour the raspberry puree into the caramel sauce, place over medium heat and mix to combine and soften.
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Raspberry Caramel Chocolate Cups:
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Make the raspberry caramel and let cool slightly.
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Melt chocolate.
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Use a silicone liner OR line a muffin tin with paper liners.
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Use a glazing brush or a spoon to spread about A1/2 a 1 tablespoon of melted chocolate in the bottom of each liner and up onto the sides to create a cup. Place in freezer for about 10 minutes to harden.
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Once chocolate is hard, pour in 1 tablespoon of caramel then place back in the freezer for about 20 minutes to help the caramel harden.
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Lastly, top each caramel cup with about 1 tablespoon of melted chocolate to completely cover the caramel and coat the sides of the cup then sprinkle with just a pinch of coarse sea salt.
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Place back in freezer for 10 more minutes.
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Let sit at room temperature for just a bit to help soften the chocolate, it can get pretty hard in the freezer!
