Mar 30, 2013
Healthy Homemade Super Soft Caramels
After making Millionaire Shortbread Bars and Homemade Caramel Sauce, the next step in my caramel quest was to make… well, caramels! I thought the only thing I had to do was reduce the amount of liquid in the recipe but that wasn’t so. These healthy homemade caramels aren’t firm like the storebought kinds, these are incredibly soft and chewy — they literally melt in your mouth!
Not to mention, these homemade caramels are made with light coconut milk (rather than cholesterol-filled heavy cream), non-hydrogenated shortening (instead of saturated fat-packed butter) and a mixture of sucanat and erythritol (to avoid high-glycemic white sugar) so you are able to enjoy these without feeling guilty. As if you needed another reason to make these!
Super Soft Healthy Homemade Caramels (low sugar, vegan)
- Spray a loaf pan with cooking spray and line with parchment paper.
- In a microwave-safe container, add the coconut milk, shortening and salt. Microwave at 20-second intervals, stirring between each one, until shortening has melted.
- In a medium-sized pot (preferably a tall one, but not a wide one), whisk together the agave/maple syrup, water, sucanat and erythritol. Add a candy thermometer to the pot and place over medium-med/high heat. Do not stir.
- When the mixture reaches 250 degrees Fahrenheit (should bubble/froth/rise in height), remove pot from heat and slowly whisk in the coconut milk/shortening mixture.
- Return the pot to the heat. When mixture returns to 250 degrees, turn off the heat and whisk in the vanilla.
- Pour mixture into the prepared pan and let sit for 3-4 hours.
- Give the fudge a stir until the mixture is even. Scoop the fudge onto a sheet of foil or parchment paper and loosely wrap and leave at room temperature. Moisture (a mixture of liquid/sugar) will be removed from the caramel. The next day, change the "wrapping" and scoop the caramel onto a clean sheet of foil/parchment. Feel free to do this step again to remove more liquid.
- Scoop the caramel onto the center of a sheet of parchment and fold the sheet in half. Use a cookie sheet to press against the caramel and form a log. Refrigerate overnight.
- Slice the log of caramels with a greased knife and wrap individually (I used plastic, you can try wax)
- I store my caramels in the fridge.
- This is what your caramels will look like if you just slice them and skip the wrapping*:
*I prefer them wrapped because it feels like you are opening a present, but some prefer to eat fuss-free, easily accessible caramels ;)
Store caramels in the fridge.
This recipe is: low fat, low sugar, gluten free, vegan!
Time for a nutrition label showdown! The Kitchn’s recipe is on the left, the DWB recipe is on the right:
My homemade caramels are lower calorie, lower fat (and lower saturated fat too!), low carb and lower sugar! Go ahead, eat an extra one