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Sunday, September 8, 2013


These very sweet caramel candies are kept in the refrigerator.  They are slightly chewy and very satiating.  Two candies will most likely be enough to hit the spot.  Do you sometimes miss candies like this, but the commercial varieties contain sugar alcohols that often cause uncomfortable intestinal distress?  Look no further!  Very few people are affected by erythritol.  Two candies will have as much protein in them as 1 egg.  Of course, one egg is preferable, however, many of us are blessed (or not so blessed?) with a sweet tooth, and sometimes one craves something sweet after a delicious, savory meal.  I made the salt optional as I didn't use salt in the recipe, but I think it could use a titch. 

Do you want to see what a typical soft caramel candy recipe looks like?  It's seriously off limits for low-carbers!  Check out this recipe:  Aunt Emily's Soft Caramels

1/2  cup granulated erythritol, OR* (125 mL)
1 tsp molasses (5 mL)
2 tbsp unsalted butter (30 mL)
1/2  cup whipping cream (125 mL)
1 cup vanilla whey protein (250 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp whole milk, OR (30 mL)
  skim milk powder
1/2  tsp vanilla extract (2 mL)
Pinch of salt, optional

In nonstick saucepan, combine erythritol and molasses over medium heat until erythritol dissolves and the mixture is a dark caramel color.  Remove from heat and stir in butter until it melts.  Then stir in whipping cream.  Return to heat and boil until caramel is bubbling up and golden brown.  Let cool 2 minutes.

In food processor, combine Caramel sauce, vanilla whey protein, butter, whole milk, OR skim milk powder, vanilla extract and a pinch of salt, if using.  Blend until smooth.

In cereal bowl, microwave cocoa butter 3 to 4 minutes, or until melted.  Allow to cool 2 minutes before removing from the microwave oven.  Carefully, using oven mitts remove the bowl and pour the cocoa butter into the food processor with the caramel.  Process until smooth.  Pour into greased 8 x 6-inch (20 x 15 cm) rectangular glass dish or a large glass loaf pan.  Freeze until hard enough to score through to the dish into 6 x 4 squares.  Freeze an hour longer and then refrigerate.

Helpful Hints:  Although I have not tested Swerve® in this recipe, I suspect it could be superior to erythritol, which gives a slight cooling effect.  Swerve® apparently eliminates the cooling effect.  Everyone is different, though, since some people report that they do not like Swerve.®  It is also fairly expensive.  I liked the candies very well with plain erythritol.

Yield:  24 caramel candies
1 caramel candy
59.2 calories
3.0 g protein
5.0 g fat
0.8 g net carbs

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