8 Honey Caramels Recipe Guilt free, chewy and addictive. Ingredients 1 cup honey 3/4 cup coconut cream (this is the top thick part that separates in a can of coconut milk) 1 1/2 teaspoons pure vanilla extract 2 tbsp coconut oil (the kind that is hard in the fridge) 1 tsp himalayan sea salt or grey celtic salt Directions 50 Yummy Recipes for Beautiful Check out 50 Yummy Recipes for Beautiful Skin, with 50 recipes to help you have radiant, vibrant skin. The night before, put your coconut milk into the fridge so that the cream separates from the milk. Combine honey and cream in a sauce pan and bring to a boil. Stir occasionally while it cooks. Continue cooking until the mixture is soft. Remove pan from the heat and immediately stir in vanilla and coconut oil. Stir until coconut oil is completely melted. Pour into a greased baking dish or parchment paper in a baking sheet (about 8x8 is good). Sprinkle with coarse sea salt. Place in the freezer to harden for 30 minutes. Cut into squares or scoop out with a spoon and enjoy! Keep left overs in the fridge or freeze as they will melt in high humidity and hot temperatures. Tip - put in freezer and keep them cold to make sure you can cut them in squares. * Transfer cold pan onto cutting board, and use a knife to loosen the edge. You may have to submerge the base of the pan into warm water to help loosen it. * While you are cutting them, you, ay have to put cutting board with caramel on it back in freezer half way through (if starts getting sticky). * Worst case scenario - if it is too sticky, just eat it with a spoon, or warm up and use as a sauce. * If you want to use this while warm, it can also be used for sauce on ice cream - sooo y
Posted on: Mon, 17 Jun 2013 01:06:44 +0000
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