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.
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
- 1/2 cup freshly squeezed juice from 1 blood orange with pulp
- 1/2 cup rice malt syrup
- 1/2 cup 100% almond butter
- 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.
- Mix well and divide between paper or silicone cups or chocolate moulds and place in the fridge to set.
- When set, remove from silicone moulds and wrap individually in baking paper.
- Store in the fridge for up to 2 weeks.