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.
Servings: 12
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
Instructions
- 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.
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