As you can probably tell, I like baking and I love my sweets. One treat that I always make at Christmas time is home made turtles. Even though I can’t eat them, I will post the recipe. It is gluten free but has dairy. My daughter and I will still be making them soon.
I tried to make a different version a couple of years ago, which were okay, but not great. Last year I tried coconut milk for the base of my caramel. It worked out quite well.
As are my turtles, there is a good deal that goes into making these so they’ll probably only be made a couple times a year. They are delicious!
Chocolate Caramel Cups (Gluten Free/ Dairy Free)
2 c. chopped dark chocolate (you may need more)
1 c. chopped nuts (any kind)
1- 400 ml. can coconut milk
1 1/2 c. palm sugar
1 tsp. vanilla
For the Chocolate:
Melt 2 c. chopped up dark chocolate(I used 85% cocoa) in a double boiler.
Using a pastry brush, paint the melted chocolate unto mini paper muffin wrappers. I did 36.
Let cool and harden.
For the Caramel:
Candy thermometer
1-400 ml can coconut milk
1 1/2 c. palm sugar
1 tsp. vanilla
Put milk and palm sugar into a pot. Whisk over medium heat, bring mixture to a boil. Keep whisking until temperature reaches 234 degrees or soft ball stage. It will take between 45-60 minutes. Then take off heat and add vanilla. Let mixture cool on the counter.
Put chopped nuts(I used walnuts) into chocolate cups. Then when caramel is cooled, use two small spoons to put caramel into cups.
Then top with remaining melted dark chocolate(you may need extra) and top your caramel cups. I store them in the refrigerator or the freezer.
