Cheddar Blue, Chocolate and Caramel Candies

Instructions

Bourbon Caramel Sauce:

1. Combine the sugar, water and cream of tartar in a large, heavy saucepan over medium heat; cook and stir until sugar is dissolved. Continue cooking, swirling the pan occasionally, for 8-10 minutes or until mixture turns a medium-dark amber. (Do not stir.)
2. Remove from the heat. Carefully add cream (mixture will bubble), stirring constantly. Stir in bourbon and salt. Continue to stir until caramel sauce is smooth.

Dark Chocolate Cups:

1. Chop dark chocolate. Melt chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth.
2. Brush melted chocolate onto bottom and sides of paper-lined mini muffin cups. Refrigerate for at least 30 minutes to set. Repeat step, brushing with chocolate to evenly coat the cups until desired thickness. Refrigerate for at least 6 hours or overnight until chocolate is firm. Gently remove paper from the cups.
3. Assemble the cups just before serving. Fill each cup with about 1 tablespoon Dunbarton Blue®. Sprinkle with pecans. Drizzle with caramel sauce. Serve immediately.