Friday, October 21, 2016

Food on Friday: Salted Chocolate Caramels (recipe too)

(Light ones are the new recipe,
the dark ones are the "old" recipe.)

 You know that day that is overbooked (you have a mile long to-do list), and you find yourself in the kitchen "playing hooky" making homemade Chocolate candy...
...Yeah, that's the time you realize (after half are in the freezer) that you did NOT just make Chocolate candy, because you forgot to add the Cocoa Powder!!! Sigh! 

On the bright side, I invented a new recipe!   (Original recipe can be found HERE!)

Salted Chocolate Caramels
  • 2 -1/4 oz Cocoa Butter & then add Coconut Oil for 7 oz total
  • 5oz local Honey
  • 3oz Dark Chocolate chips (Equal Exchange brand HERE) 
  •  2-3 HUGE pinches of Sea Salt
  • 1 tsp. natural Vanilla Extract
  • 2 T. Sucanat (or maybe Coconut Sugar) 
  • 1 cup Puffed Rice
  • Chopped Cashews (or other nuts)

~Melt first 4 ingredients in sauce pan over low heat.
~Stir in Vanilla & Sucanat
~Remove from heat.  Stir in puffed rice and nuts.
~Drop spoonfuls into Silicone molds (like this one) (Or Line a shallow baking dish with parchment paper & pour chocolate mix onto paper lined dish.).
~Freeze or Refrigerate until candy solidifies.
~Pop out of Silicone molds or cut into squares.
Store in Freezer or Refrigerator.
(be careful how you store it- remember that Coconut oil melts around 72°F.)

Notes: Next time, I think that I'd replace some of the Coconut oil with Butter, and brown it a little!
(I'll share this post on "Have a Daily Cup of Mrs. Olson")

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