Soft Creamy Caramel Chews
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.
This recipe is for a lovely Endosister that loves her toffee.
2.5 oz Raw Cashew nuts
4oz unrefined light brown sugar
1 heaped tbls pure sunflower spread
1/2 tsp vanilla bean paste
Start by soaking your cashew nuts in boiling water for an hour.
Once they are soft add them to your blender and blend until smooth.
Next add the rest of the ingredients to your blender until nice and smooth.
Sorry there is no photo of it heated as there is a fine line between over cooking your caramel and it splits.
If it does split - all is not lost you can drain the oil from the caramel, as it cools it will keep letting oils out so when it has turned warm not too hot to handle take it into your palm and squeeze the excess oils out of your caramel.
Once you have the sticky mixture tip it out onto the baking sheet to cool.
When it has cooled you can shape it to which ever shape you would like.
Then wrap it in baking paper and put it in the freezer.
I would say though it is best kept in the freezer and cut off what you need them pop it back in to keep it nice and candyesque.
So pleased with this one!!
Enjoy and Nibble on
x x x