I was inspired to make these chocolate caramels as party favours. The effort to reward ratio is excellent. You can make these well in advance and they keep really well. That is, if you can resist the temptation to eat them before you wrap them.
I am often asked for alternatives to fructose. This is probably because many people have no need for a sucrose replacement. I have been playing around with coconut sugar and used it to make these chocolate caramels. Coconut sugar is a brown granular sugar harvested from the coconut palm. It is highly nutritious and scores low on the glycemic index. For those of you looking to stabilise your blood sugar levels, this is a great sugar to use. The added bonus is that it has a wonderful caramel flavour. Use it gram for gram in place of cane sugar. When I first saw the recipe on Lorraine’s blog for Peanut Butter Salted Caramels I knew I was going to make them. I had a jar of cocoa macadamia nut butter that needed using up. Then when speaking to my friend Bev, she suggested making chilli fudge.
I decided to make chocolate chilli caramels instead. However, the chilli salt I used did not pack enough of a punch. I could not really use the word chilli in the title. I was having a dinner party, and wrapped the caramels up to use as place names. Dave was not too happy that he didn’t get one on his plate. But as I had wrapped so many, I put the rest of them on the table after dessert. And Dave had already eaten a bowl full. And that was after I set some aside for James. Needless to say, this recipe makes a lot! It is super easy to follow but you will need a candy thermometer. And a lot of patience while you wrap your chocolate caramels.
Click on the links for conversions and notes.
- 85 g butter
- 200 g liquid glucose
- 300 g coconut sugar
- 160 mls cream
- 170 g cocoa macadamia nut butter
- 1.25 mls salt flakes
- 5 mls vanilla extract
- Place the butter into a sauce pan and melt over a medium temperature
- Add the liquid glucose, sugar, cream and nut butter
- Bring to the boil stirring frequently to make sure that it doesn't catch
- Place a candy thermometer into the mixture and wait for it to reach 118° Celsius
- Remove from the heat and stir in the salt and vanilla
- Pour the caramel liquid into lined loose bottomed square tin
- Set aside to cool completely
- Turn out and use a hot, oiled knife and cut into pieces
- Wrap each piece in baking / wax paper
I am joining in this month with #WeShouldCocoa. I so wish I had known about this monthly challenge as sadly, this is the last one.