Indulge in Homemade Chocolate-Dipped Caramels: A Guilt-Free Delight
Who doesn’t love the sweet, buttery taste of caramel? Paired with the rich, deep flavor of dark chocolate, it’s a match made in heaven. However, traditional caramel is often loaded with sugar, which can be a concern for those watching their sugar intake. That’s why I’m excited to share this healthier twist on a classic favorite—Chocolate-Dipped Caramels made with a Lakanto sugar substitute and other wholesome ingredients.
Why This Recipe is Perfect for You
This recipe is designed for anyone looking to indulge in a sweet treat without the guilt. Whether you’re following a low-sugar diet, vegan lifestyle, or simply want to try something new, these caramels are sure to satisfy your sweet tooth. Made with coconut cream, coconut oil, and a touch of peanut butter, they offer a rich, creamy texture that rivals any traditional caramel. Plus, dipping them in unsweetened chocolate balances the sweetness perfectly, creating a decadent treat that’s both delicious and diet-friendly.
Indulge in Homemade Chocolate-Dipped Caramels: A Guilt-Free Delight
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
For the Caramel:
3/4 cup Lakanto sugar substitute (or any other sugar substitute of your choice)
1/2 cup heavy coconut cream
1/4 cup coconut oil (vegan butter works too)
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/2 cup runny peanut butter (or any nut/seed butter)
For Dipping:
1 and 1/4 cup UNSWEETENED chocolate (the caramel is very sweet)
1 tablespoon coconut oil (optional, for smoother dipping)
Directions
- Prepare Your Baking Dish: Line a square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Set aside.
- Make the Caramel: In a heavy-bottomed saucepan, combine the Lakanto sugar substitute, heavy coconut cream, coconut oil, and sea salt over medium heat. Stir continuously until the mixture comes to a boil. Once boiling, reduce the heat to medium-low and continue to cook, stirring frequently. This should take about 20 minutes. Be careful not to let the mixture burn.
- Add Flavorings: Once the caramel reaches the desired temperature, remove the saucepan from the heat and stir in the vanilla extract and peanut butter until well combined.
- Set the Caramel: Pour the caramel into the prepared baking dish. Allow it to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill and set for at least 4 hours, or until firm.
- Cut the Caramel: Once the caramel has set, remove it from the refrigerator and lift it out of the baking dish using the parchment paper. Place it on a cutting board and cut it into small squares or rectangles.
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate and coconut oil (if using) in 30-second intervals, stirring in between, until smooth.
- Dip the Caramels: Dip each caramel piece into the melted chocolate using a fork or dipping tool, tapping off any excess chocolate. Place the dipped caramels onto a parchment-lined baking sheet.
- Set the Chocolate: Once all the caramels are dipped, refrigerate them for about 15-20 minutes, or until the chocolate has set.
- Store and Enjoy: Store the chocolate-dipped caramels in an airtight container in the refrigerator for up to two weeks. Enjoy your homemade treats!
Kitchen Equipment Needed
- Heavy-bottomed saucepan
- Square baking dish
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
- Cutting board
- Sharp knife
Tips and Variations
Tips:
- Stir Constantly: To prevent the caramel from burning, make sure to stir continuously, especially once it starts boiling.
- Check Consistency: The caramel should be thick but pourable when you remove it from the heat. If it’s too thick, you may need to adjust the cooking time slightly.
- Use a Candy Thermometer: For precise results, consider using a candy thermometer to ensure the caramel reaches the perfect temperature.
Variations:
- Nut-Free Option: If you’re allergic to nuts, use a seed butter like sunflower seed butter instead of peanut butter.
- Flavor Twists: Add a pinch of cinnamon or a drop of almond extract for a unique flavor variation.
- Chocolate Alternatives: If unsweetened chocolate is too bitter for your taste, try a dark chocolate with a higher cocoa content, such as 85%.
How to Store Leftovers
These chocolate-dipped caramels can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze them for up to three months. Just be sure to separate layers with parchment paper to prevent sticking.
Food and Drink Pairings
These caramels pair wonderfully with a cup of hot coffee or tea. For an extra indulgent treat, enjoy them with a glass of red wine. The rich flavors of the caramel and chocolate complement the wine beautifully, making for a perfect after-dinner dessert.
FAQ
Q: Can I use regular sugar instead of a sugar substitute?
A: Yes, you can use regular sugar if you prefer. Just keep in mind that the nutritional content will change.
Q: How do I make the caramel vegan?
A: Ensure all your ingredients, especially the coconut cream and oil, are vegan. You can also use vegan butter instead of coconut oil.
Q: What if my caramel is too hard or too soft?
A: If your caramel is too hard, it may have cooked for too long. If it’s too soft, it might need to cook a bit longer. Adjust the cooking time as needed.
Q: Can I use other types of nut butters?
A: Absolutely! Almond butter, cashew butter, or even tahini can be used for different flavor profiles.
Call to Action
I hope you enjoy making and indulging in these delicious Chocolate-Dipped Caramels as much as I do. If you try this recipe, please share your results in the comments below. Don’t forget to subscribe to my blog for more delightful recipes and cooking tips. Happy cooking!
Enjoy the sweet, satisfying taste of homemade caramels, and share the joy with your friends and family. Your taste buds—and your loved ones—will thank you!
