How can I make caramel that will hold its shape, without using refined sugar?
I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that will harden enough to stay in "pop form."
My results are delicious so far, but the caramel in the pops doesn't harden enough and the pops fall apart where it is.
How can I make a "freezable caramel" that doesn't involve refined (white) sugars?
Best Answer
you could try the vegan raw version of "caramel". It is date caramel. It is done by processing fresher soft medjool dates into a vitamix blender(works best really),pinch of salt, coconut butter and water to slightly thin out. The outcome will look very similar to caramel. Using a vitamix will result in a smoother creamy texture. This should freeze well too. Best of luck
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How do you get caramel to harden?
Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours. Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up.What does adding butter to caramel do?
As the sugar heats, it will melt and start to "caramelize" (hence the name "caramel"), changing color and creating caramel flavors. Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.How do you keep caramel from crystallizing?
There are 2 important methods to ensure your caramel sauce doesn't crystallize when you don't want it to: Add an invert sugar like corn syrup or honey: The most common precaution to prevent crystallization in recipes for caramel sauces is to add an invert sugar to your recipe, like corn syrup or honey.What are the two methods for making caramel?
There are two basicmethods of making caramel \u2013 dry and wet \u2013 each have pros and cons. Dry caramel is simply sugar, melted and cooked to a deep gold colour. It's quick to make, but easy to burn. A "wet" caramel uses water and sugar; it cooks more slowly, but is prone to crystallising.How to Caramelize sugar- Easiest way from start to finish
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Answer 2
As a norm the amount moisture in the caramel could cause it not to freeze correctly, and also form ice crystals. Try the recipe below which has no dairy in it, and uses coconut sugar. To make it thicker I would omit or reduce the water. The coconut milk and lemon juice should help things liquefy, if not then just add bit of water.
Healthy Caramel Recipe – (dairy-free) 1 cup coconut milk (full fat or light) ½ cup coconut sugar ? teaspoon sea salt 1 teaspoon vanilla 2 tablespoons water ½ tablespoon fresh lemon juice
INSTRUCTIONS
In a small pot over medium heat, mix coconut sugar, water, and lemon juice and bring to a boil. Immediately add the coconut milk (pour slowly), sea salt, and vanilla. Simmer for about 15 minutes until the liquid becomes thick and dark. Be sure to stir occasionally and scrape the edges of the pot with a rubber spatula to avoid burning.
Remove from heat once it’s thick and cool it down to room temperature.
For best results, store it in a sealed jar in the refrigerator overnight before using it. Use it for:
caramel apples, popcorn, drizzling over frozen yogurt/ice cream, or add it to other baked goods.
Don’t forget: The consistency of the caramel looks and tastes BEST when you refrigerate it overnight before using it.
http://wakethewolves.com/healthy-caramel-recipe-dairy-free-and-great-for-apples/
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: ROMAN ODINTSOV, Yan Krukov, Andrea Piacquadio, Castorly Stock