It’s week 3 of A Gluten-Free Holiday and Alta from Tasty Eats at Home is hosting this week’s event. We’re sharing Edible Gifts so make sure to stop by her site. She’s also got an incredible give-away – more on that at the end of the post. (If you missed Week 1 and Week 2, make sure to stop by for delicious holiday recipes!)
Sweet, chewy, gooey, and a little crunch. It’s one of those totally indulgent treats perfect for giving as a gift. They have a longer shelf life than cookies so you can make them ahead of time with no worries.
These homemade caramels will delight everyone you share them with.
They’re easy to make, too. There are a few things to remember when you’re making caramels so that they come out soft.
- Use a candy thermometer. Cooking the caramel to the correct temperature (260 degrees F) ensures it will set-up properly. If you cook it to a lower temperature, it will be too runny. If it’s cooked to too high of a temperature, it’ll be too hard.
- Be patient. Cooking any type of sweetener to make candy takes time. It gets to a certain temperature and stays there for a while and then will make a big jump. It’ll get there. You just have to wait.
- Have your cooling pan ready to go before you start cooking the caramel. Once the caramel is cooked, you’ll have to transfer it to a pan to cool. Make sure the pan is lined and ready to go.
If you want to make this recipe with all agave or all honey, go for it. The flavor will be slightly different but it’ll still be incredible.
Other Gluten-Free Edible Gift Ideas:
- Cranberry Walnut Cookies
- Pistachio Cranberry Biscotti
- Cinnamon Roasted Nuts
- Cinnamon Vanilla Granola
- Cranberry Clementine Sauce
- An Edible Gift Round-Up from Diet, Dessert, and Dogs
- Peanut Butter Cups from She Let Them Eat Cake
- Grain-Free Cranberry Walnut Granola from Daily Bites
- Chocolate Peppermint Covered Marshmallows from Cook It Allergy Free
- Chipotle-Maple Mixed Nuts from Tasty Eats at Home
What edible gifts are you giving this year?
Serves: 48 pieces (4 dozen)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ cup mild flavored honey
- ½ cup agave nectar
- 1½ cups roasted almonds, finely ground
- Line an 8x8-inch pan with plastic wrap. Set aside.
- Put the heavy cream, vanilla extract, and sea salt in a heavy bottomed saucepan. Heat over medium until small bubbles form around the edge.
- Stir in the honey and agave nectar.
- Continue cooking over medium heat, stirring frequently, until the caramel reaches 260 degrees F. This will take 30 - 40 minutes. The caramel will be a rich brown color.
- Let the caramel cool in the pan for several minutes. Pour into prepared 8x8-inch pan and let sit for several hours until the caramel has thickened.
- Remove the caramel from the pan. Using a sharp, oiled knife cut the caramel into 1-inch square pieces.
- Fold the caramel squares in half, form into a rectangle, and roll in the ground almonds.
- Cut waxed paper into 4x4-inch squares. Roll each piece of caramel in waxed paper.
- Store at room temperature.
Make sure to stop by Tasty Eats at Home – Alta is giving away 2 copies of Artisanal Gluten-Free Cupcakes. I have this book and love it!