Caramel Candy

SCD Caramel Candies Three Ways

by

Trick or treat! Happy Halloween! The tradition of collecting candy on Halloween is one we are probably all familiar with. It’s a magical day where you get to dress up as whatever you want and get free candy from your neighbors and family friends! As a child, I loved the idea of free candy, like most other kids. I, however, would be known to save my candy until almost Christmas having a few pieces each day. My favorite? Chewy caramels of course! I would always save these until last and relished every one of them. Since starting SCD however, I had thought I had to say goodbye to one of my childhood favorites as they are full of refined sugar and cream. It took some tinkering, but I am beyond thrilled to share this SCD caramel recipe with you all! These caramels are so chewy, sweet, and rich you won’t even know the difference! No, really. You have to try them! This is a favorite among adults and kids alike. I have chosen to use coconut, cashew, and salt to flavor mine, but feel free to be creative and add any flavoring you like! Be sure to store these treats in the freezer, as leaving them out or putting them in the fridge will make them too soft. Since these are being stored in the freezer, remember to let them warm up a bit so you can bite into them. Don’t try to eat them frozen! Happy caramel eating friends!

SCD Caramel Candies Three Ways 

Serves 12 (2 each) 
Prep: 10 min
Cooking: 8 min
Chilling: 15 min 
Total:  33 min
Beginner

Ingredients:

For Caramel: 

1 cup honey

1 tsp. vanilla extract, no alcohol 

¼ cup butter, cold and sliced  

 

For toppings:

2 Tbsp. Shredded coconut, unsweetened  

1 Tbsp. cashew butter, no additives 

2 Tbsp. chopped cashews, unroasted 

1 tsp. Coarse Sea salt or flur de sel, TT 

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Set up some candy cup wrappers or a silicone mold, set aside.
  3. In a small pot add honey and bring to a boil. Once boiling, reduce to a simmer for about 8 minutes or until darkened but not burnt.
  4. Remove honey from heat, and add in vanilla extract and butter. When you add in the vanilla it will bubble a little bit, but this is normal and will not affect how it mixes in.
  5. Stir gently until butter has melted and is fully incorporated.
  6. Set aside for 10 minutes to cool slightly.
  7. While cooling, get your three toppings ready, be sure to keep them all separate.
  8. Now that your caramel has slightly cooled, evenly divide it into three small bowls.
  9. In your first bowl add your shredded coconut and stir to incorporate. Pour into cups or molds.
  10. In the second bowl of caramel add cashew butter. Stir to fully incorporate. Now pour into your cups or molds and top with chopped cashews.
  11. In the third bowl add half of your salt and stir to incorporate. Pour the salted caramel into cups or molds and top with remaining salt.
  12. Place all caramels in the freezer to harden for 15-20 minutes.
  13. After chilling, remove from the freezer and let them sit out for 2-3 minutes so they can become soft.
  14. Serve immediately and enjoy! Happy Halloween friends!

                                                   

Nutrition Facts: 
Coconut (1 caramel)
Calories- 73
Carbs- 12 g
Fat- 3.1 g
Protein- 0.2 g 

Cashew (1 caramel)  
Calories- 111
Carbs- 14.4 g
Fat- 4 g
Protein- 1.6 g 

Flur de sel (1 caramel) 
Calories- 62
Carbs- 11.7 g
Fat- 2.1 g
Protein- 0 g