- Serves: 25-30 caramels
- Cook time: 15min
- Set time: 3-4 hours
Ingredients
- 2 & ½ cups brown sugar
- ¼ cup honey
- 1 tbsp butter or Nuttelex
- ⅓ cup coconut cream
- 3 tbsp Faba Protein
- 1 tsp vanilla bean paste
- ¼ tsp sea salt flakes
Methods
- Add the brown sugar, butter and honey to a saucepan and heat gently, stirring until all the sugar has dissolved. Continue cooking for 5–10 minutes until the mixture is bubbling and slightly frothy.
- In a separate jug, blend the coconut cream, vanilla bean paste and Pure: Faba Protein using a hand blender so the mixture is completely smooth.
- Reduce the heat on the sugar mixture and carefully pour in the coconut–protein mix — it will bubble a lot, so stir immediately to bring it together. Once combined, return the pot to high heat and cook for another 5–10 minutes. Aim for the mixture to reach at least 100°C for a firm set; remove earlier if you prefer a softer, fudge-like texture.
- Line a tray or tin with baking paper and pour in the hot fudge. Let it cool at room temperature for an hour, then refrigerate overnight to fully set. Slice into squares and finish with a sprinkle of sea salt.
