6 Ingredient Milk Chocolate Salted Caramel Cups.

1. In a large saucepan, combine the apple cider, heavy cream, and maple syrup. Bring to a boil over medium-high heat. Once boiling, boil 14-16 minutes, stirring occasionally until the mixture thickens into a golden caramel. If using a candy thermometer, it should be between 230-244 degrees F. Remove from the heat and carefully stir in the butter and vanilla. Let sit until cool enough to touch, about 15 minutes. 2. Meanwhile, line two muffin tins with paper liners. Drop 1 scant tablespoon of melted chocolate into each liner, then use the back of a small spoon to brush the chocolate 1/2 way up the sides of the liner. Place in the freezer for 10 minutes, until firm. Add a small spoonful of Nutella (if using) to each chocolate cup, freeze another 5 minutes. 3. Spoon the maple caramel evenly between each chocolate cup, using about 1 tablespoon caramel per cup. Tap the pan against the counter to help evenly spread the caramel. Freeze another 10 minutes, then spoon over the melted chocolate, covering all the caramel. Sprinkle with flaky sea salt. Chill until firm 15-20 minutes. 4. Store in an air-tight container at room temperature or in the fridge for up to 2 weeks.