Keto Caramel Candy

 

I’m so thankful that Kim Howerton made this recipe!!!!

Ingredients
Caramel-
1/2 c Butter (I use Salted!)
2 T Swerve Brown Sugar (can use more if like sweeter!)
1/2 to 1 cup Heavy Whipping Cream
Optional: Pinch Salt (I use Redmonds!)

Make the Caramel:
Melt the butter in a medium saucepan on medium heat and cook, until browned. It’ll froth, so stir or shake to see color underneath. CHECK IT regularly, so it doesn’t go to fully burned! This takes about 4-5 minutes.
You want it amber brown, not coffee ground brown.

Then add the Swerve and mix in well. Then add the cream. Honestly it works well with anything from 1/2 c to 1 c cream.
Let come to a high simmer, not a boil. You’ll see lots of small bubbles. Let cook until it gets darker and thicker and the surface gets sort of glossy. It’ll move past the look of a liquid. It should be thick when you stir it.

Take off the heat.

For Turtles
Caramel (above)
2 oz Keto Friendly or Unsweetened Chocolate
1-2 T Butter
4-8 oz Pecans (roasted tastes best!)
Optional: Large Salt for sprinkling over top

For Black Walnut Fudge
Caramel (above)
4-8 oz Chopped Black Walnuts (or nut of choice)
Optional: Large Salt for sprinkling over top

For Turtles:
Lay out pecans on wax paper or parchment paper on a dish that will fit in your fridge. Drizzle Caramel over the top to bind them into individual turtles. Pop in fridge too chill.

In a saucepan on medium low heat slowly heat chocolate* with 1 T butter, add another T if need to thin more. Heat just until chocolate melted.

Take Turtles out of the fridge, and drizzle melted chocolate over top to suit you. Sprinkle with salt while chocolate still wet, if using.

Pop back in the fridge for 1-2 hours to firm. Store covered, in fridge.

*Neisha and I used a bar of Lily’s Dark Chocolate. At home I use a nice Unsweetened Chocolate like Scharffenberger or Ghiradelli.

Black Walnut Fudge

Pour chopped nuts into warm caramel in saucepan. Use less or more depending on your tastes.
Pour out onto plate covered in parchment or wax paper. Flatten to desired thickness. Sprinkle with salt, if using. Put into fridge for 2-3 hours to firm. Cut into squares, and store in fridge.

Feel free to drizzle with chocolate if desired!

FYI: if you use Confectioner’s Swerve (not the brown sugar kind) and add 1/2 tsp vanilla to the mix, you can make vanilla fudge.