Soft caramels are probably my favorite candy of all. Once the boys went dairy free, making these became a bit more challenging. Coconut cream is acceptable but it still wasn’t quite what I had in mind. After discovering cane sugar to be my son’s biggest trigger, I basically gave up all hope that making caramels was possible. Then we discovered raw milk, unpasturized creamy goodness the way God intended, and my dairy intolerant children could drink a much as their hearts desired. Raw milk means we get raw cream, and suddenly I realized my caramel dreams were a possibility again. I crossed my fingers and tried some coconut sugar, and by golly it worked! I honestly didn’t notice a flavor difference and sprinkling some Redmond’s real salt on top was the perfect addition.
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