Low Carb Chewy Honey Caramels

caramels

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.

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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 kimmy Published: November 18, 2013

  • Yield: 60 Servings
  • Prep: 1 hr 10 mins
  • Cook: 15 mins
  • Ready In: 1 hr 25 mins

Calories: 35.3 | Fat: 3.3g | Protein: 0.2g | Carbs: 1.3g | Fibre: 0 | WW Points: 1

Ingredients

Instructions

  1. Butter an 8x8 inch baking pan, line the bottom with parchment, and butter the parchment well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour into your prepared pan and do not scrape the bottom of the pot.
  7. Allow to cool on a rack in a cool place for at least 5 hours or over night.
  8. Wrapped caramels will keep for about 4 weeks stored at room temperature in an airtight container. Enjoy!
By | 2013-11-18T15:25:01+00:00 November 18th, 2013|Dessert, Recipes, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

7 Comments

  1. Sandy July 7, 2017 at 5:32 am - Reply

    Just wondering if almond milk can be used instead

    • kimmy July 10, 2017 at 2:48 pm - Reply

      I have not tried using almond milk and it’s not the same consistency as the coconut milk. If you try it be sure to check back and let me know how it worked!

  2. Shawna Lyden December 18, 2017 at 5:56 pm - Reply

    I have tried making this twice and just can’t get it to set up! It took FOREVER to get it back up to 250 degrees! By then it had cooked down to almost nothing. I put it in the dish and then put it in the fridge to get it to set up and it never did. Any ideas why??

    Thanks
    Shawna

    • kimmy January 14, 2018 at 4:52 pm - Reply

      Hi Shawna! When using a candy thermometer it should not touch the bottom of the pan otherwise it will read the temperature of your pan and not the caramel which could make a difference. Many candy thermometers have a clip to keep them from touching bottom. Also did you use light or regular coconut milk? I had success with light but it was a good quality coconut milk. If you used light and it didn’t work then I would recommend trying whole coconut milk with more fat.

      Let me know how it goes! Kim

  3. Ben April 20, 2018 at 6:53 pm - Reply

    Try goat milk, what true caramel is made from, but I warn you, you’ll never enjoy imitation caramel again. Another natural sweetener us maple syrup, which has recently been found to be high in anti oxidants. I may be biased as we milk our own goats, tap out own trees and have been beekeeping for 10 years.

  4. Ashley Henley May 2, 2018 at 4:35 am - Reply

    Can I use heavy cream?

    • kimmy May 2, 2018 at 11:06 am - Reply

      Yes absolutely! It will make them even creamier!

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