Caramel Shot Glasses

Experiments with shot glasses continue. ;) Caramel, while a neat idea, is a no go. So very sticky and zomg almost impossible to consume the glass without nuking it in the microwave to make it pliable after eating the contents....that or melting it down completely. I don't want the glass to be so hard to eat....kind of defeats the purpose of making it edible ehehehe. Did I mention sticky?

I did make one chocolate shot glass testing out a way to get it out of the mold easier. Chocolate glasses still are my favorite...peanuts and chocolate a close second though they don't look as pretty.

Meanwhile....the caramel space invader toppers are wicked cute.


Caramel

1 cup brown sugar
1 cup sugar
1/2 cup tub margarine
14 oz non fat sweetened condensed milk
1 cup light corn syrup
2 tsp vanilla
1/8 tsp salt

In a large saucepan cook sugar, brown sugar, margarine, sweetened condensed milk, and corn syrup over medium heat stirring constantly until the temperature reaches 250 to 252. Remove from heat and stir in vanilla and salt. Using a ladle or measuring cup pour hot caramel into shot glass mold and space invader mold. (You can butter or spray Pam into the shot glass mold to help pop the glasses free when they cool, but it's not a must. The smaller bite sized mold doesn't need it.) Tap mold on counter to get the larger bubbles out. Pop glasses into fridge to chill for a couple hours before removing them from the mold.

Filling:
4oz reduced fat cream cheese
6oz milk chocolate chips
1/4 cup thinned caramel
1/4 cup crushed toffee pieces

Melt milk chocolate in microwave. Stir frequently to prevent overheating. Mix together the cream cheese, melted chocolate, and thinned caramel until smooth. Add in the toffee pieces. Chill for a 30 minutes or so before spooning or piping into shot glass molds. Nestle the caramel space invader pieces on the top of the filling. Chill until ready to serve.


A closer look at one of the glasses...
I had some busy bubble action happening in the caramel glass itself. Some of bubbles are from where I spritzed in some Pam to help the caramel pop free of the mold. The one section I didn't spritz anything in still had bubbles just not as many....they were a little more closely packed. The Pam did help free the glasses up easier from the mold...though it's not critical.....a little more manipulation and they will pop free of the silicone on their own.

Hmm....the top of the filling could have used some chocolate drizzle too. I thought that would be too much with the caramel topper, but I miss it now.