Blood Orange and Almond Butter Caramels

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With a slight tang from the blood orange and a sweet creamy-crunch of almond butter, these Blood Orange and Almond Butter Caramels make for a delicious treat with an afternoon cuppa. 

Blood Orange and Almond Caramels _WholesomeCook

Every now and again I get a craving for an old-fashioned chewy caramel treat, but to be honest, I can never go back to store-bought fudge or caramels because the amount of processed sugar in those scares me a little. I’d much rather make these – and they don’t take long, and give them a lower fructose twist by using rice malt syrup instead. It is still considered an added sugar, but because it is free from fructose, it is a better option. As a treat.

The great thing about these is that they keep well in the fridge, a batch lasting at least a couple of weeks.

Blood-Orange-and-Almond-Caramels

Blood-Orange-and-Almond-Caramels

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Blood Orange and Almond Caramels
If you prefer your caramels hard (more like hard candy), cook the rice syrup mixture for a further 5 minutes and divide the caramel between smaller cups. You can find a recipe for Almond Butter in my cookbook.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1/2 cup freshly squeezed juice from 1 blood orange with pulp
  • 1/2 cup rice malt syrup
  • 1/2 cup 100% almond butter
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1/2 cup freshly squeezed juice from 1 blood orange with pulp
  • 1/2 cup rice malt syrup
  • 1/2 cup 100% almond butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place blood orange juice and rice syrup in a small saucepan and bring to a boil over medium high heat. Reduce heat to a simmer and leave mixture to bubble for 12 minutes - do not stir. Turn off the heat and allow to cool for 10 minutes before adding almond butter.
  2. Mix well and divide between paper or silicone cups or chocolate moulds and place in the fridge to set.
  3. When set, remove from silicone moulds and wrap individually in baking paper.
  4. Store in the fridge for up to 2 weeks.
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