Two recipes in one!
Healthy Caramel Sauce and Pumpkin Spice Fudge
If you like your fudge sweet, use the amount of caramel recommended. If you prefer your sweets not as rich, half the caramel should do the trick. Agar agar powder is a seaweed-based (vegetarian) jelly setter that’s widely available from Asian supermarkets. 1 hour chilling time additional.
Ingredients
For the Healthy Caramel and Pumpkin Spice Fudge:
½ cup rice malt syrup
½ cup coconut cream
1 cup pumpkin puree
½ tsp cinnamon powder
½ tsp ground cloves
½ tsp ginger powder
1½ tsp agar agar powder (see headnote)
½ cup coconut flour
3 tbsp organic coconut oil
1 tbsp cacao nibs, optional
Instructions
To make the Healthy Caramel and Pumpkin Spice Fudge:
Pour rice malt syrup into the 3 qt sauce pan set over medium high heat. Bring the syrup to a boil and reduce the heat to a rapid simmer, but do not stir as this will cause the water to become trapped in the syrup and split the caramel. Cook for about 4 minutes or until the caramel has thickened and darkened in colour a little. To test if it’s ready, using a metal whisk touch the surface of the caramel and lift up – it should start forming hair-thin threads similar to spun sugar.
Remove from heat and add coconut cream. The mixture will bubble vigorously on contact. Do not mix, just let it settle for a moment then mix once with a whisk and return to the heat. Bring to a boil and cook without stirring for a further 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly.
To the same saucepan add pumpkin puree, spices and agar agar powder. Whisk together. Return the saucepan to the heat and bring to just a boil.
Remove from heat and whisk in the coconut flour until no lumps remain. Add coconut oil and whisk again.
Transfer the fudge mixture to a baking paper-lined bake and roast pan -sprinkle over with cacao nibs, if using. Cool before placing in the fridge for about 1 hour to set properly.
Cut into squares and serve, or keep in an airtight container in the fridge for 3-4 days.
Healthy Carmel Sauce
This is a recipe for a very versatile Caramel Sauce using only 2 ingredients! For salted caramel sauce, add a pinch or two of sea salt flakes.
Ingredients
For the Healthy Caramel Sauce:
½ cup rice malt syrup
½ cup coconut cream
Instructions
To make the Healthy Caramel Sauce:
Pour rice malt syrup into 3 qt or 5 qt saucepan set over medium high heat. Bring the syrup to a boil and reduce the heat to a rapid simmer, but do not stir as this will cause the water to become trapped in the syrup and split the caramel. Cook for about 4 minutes or until the caramel has thickened and darkened in colour a little. To test if it’s ready, using a metal whisk touch the surface of the caramel and lift up – it should start forming hair-thin threads similar to spun sugar.
Remove from heat and add coconut cream. The mixture will bubble vigorously on contact. Do not mix, just let it settle for a moment then mix once with a whisk and return to the heat. Bring to a boil and cook without stirring for a further 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly before serving.
Great on the fudge or
Leftover sauce can be reheated in a saucepan set over low heat for a couple of minutes.
Notes
fructose-free, processed sugar-free, gluten-free, nut-free, soy-free, dairy-free, egg-free.
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