You are probably saying to yourself, “Candy? On a low carb site?” and my answer is yes, if it is done right. We all deserve a sinful treat once and a while and if it is low carb, all the more reason. I swapped out brown sugar with Splenda. The only ingredient used that is high in sugar is natural raw honey. People have been using honey for thousands of years as a home remedy for things like helping with digestion and calming a bad cough.
Honey has had a long history in human consumption, and is used in various foods and beverages as a sweetener and flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available. It has also been used in various medicinal traditions to treat ailments.
Taken in moderation this quick little hit of sweetness is a real treat.
Low Carb Chewy Honey Caramels Recipe
By November 18, 2013Published:
- Yield: 60 Servings
- Prep: 1 hr 10 mins
- Cook: 15 mins
- Ready In: 1 hr 25 mins
- 1 2/3 cup coconut milk (full or low fat)
- 1 tsp vanilla extract
- 1 cup Splenda
- 1/4 cup +3tbsp honey raw organic
- 3 tbsp butter
- 1/2 tsp salt omit if you don't like the sweet-salty taste
- 1 wedge of lemon freshly squeezed
- Butter an 8x8 inch baking pan, line the bottom with parchment, and butter the parchment well.
- In a small saucepan, heat the coconut with the vanilla over medium heat until it comes to a simmer. Reduce the heat to low and keep the coconut mixture hot.
- Heat the splenda with the honey in larger saucepan over medium-high heat, stirring occasionally until the stevia is dissolved and it starts to boil.
- Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305 deg, 2 to 5 minutes.
- Add the butter, lemon and salt. Slowly stir in the warm coconut. Keep slowly and steadily pouring in the coconut and stirring. By the time all the cream is added. Continue stirring, watching the thermometer closely, until the temperature is back up to 250 deg. Take the pan off the heat.
- Pour into your prepared pan and do not scrape the bottom of the pot.
- Allow to cool on a rack in a cool place for at least 5 hours or over night.
- Wrapped caramels will keep for about 4 weeks stored at room temperature in an airtight container. Enjoy!