Servings
24
Prep Time
5 minutes
Cook Time
25 minutes
Author:
Missy J's
Store bought caramel is so delicious, but filled with tons of sugar and other unhealthy ingredients. This recipe is made with allulose instead of sugar and dipped in our crave worthy carob. With a little time and patience these come together with only 5 simple ingredients. Give it a try and you will be extremely delighted.
Ingredients
1 cup heavy whipping cream or raw cream
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1 cup allulose
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½ cup butter
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Pinch of sea salt
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1 tsp vanilla
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¾ cup carob chips
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1 tsp coconut oil, optional
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Flaky or coarse sea salt, optional
CAROB CARAMEL CHEWS
Caramel
Carob Coating
Directions
CAROB CARAMEL CHEWS
Prepare a pan line with buttered parchment or a silicone muffin pan.
Heat heavy whipping cream, allulose, butter, and sea salt in a small to medium saucepan over medium heat, stirring occasionally, until it comes to a boil. Be sure the saucepan is large enough to accommodate the mixture doubling as it boils. You don’t want it boiling over and making a sticky mess!
Once the mixture boils, stir it continuously until it darkens into a caramel color. This should take around 20 mins. DO NOT walk away! If you leave the caramel on the stove without stirring, it will burn. You can dip a spoon of caramel in a glass of cold water to cool it quickly and check the consistency. The longer it cooks the harder it will get. If you have a candy thermometer, it is ready at around 280 F.
When the caramel has reached your desired consistency, remove from heat and stir in vanilla. Pour into a lined pan or a silicone muffin pan. Let set at room temperature until cool.
Once cooled, cut into small squares on the parchment paper and put in the freezer to chill slightly so they don’t melt when dipped in the melted carob.
Melt carob chips in a heatproof container in 30 second increments, stirring well each time, until smooth and creamy. If it is too thick add a teaspoon of coconut oil.
Dip the caramels half way or cover completely with carob. Allow to drip from a fork and place on the parchment to harden. Sprinkle with sea salt if desired. Stick in the fridge to speed up the process and enjoy!
Recipe Note
