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Smoked Salt Caramels

Enalapril 20mg pills $101.00 1 Cup unsweetened MimicCremesaltcaramels1

Enalapril 20mg pills $101.00 5 Tbsp Earth Balance

Enalapril 20mg pills $101.00 2 tsp smoked salt, enalapril 20mg pills $101.00 plus more for sprinkling on top

Enalapril 20mg pills $101.00 1 1/2 Cup granulated sugar (I used evaporated cane juice)

Enalapril 20mg pills $101.00 1/4 Cup agave nectar

Enalapril 20mg pills $101.00 1/4 Cup water

You Will Also need

Enalapril 20mg pills $101.00 Candy thermometer

Enalapril 20mg pills $101.00 Parchment

Enalapril 20mg pills $101.00 Line the bottom and sides of an 8×8 baking dish with parchment paper and lightly oil the parchment.

Enalapril 20mg pills $101.00 In a small sauce pan combine the MimicCream, enalapril 20mg pills $101.00 Earth Balance and 2 tsp of salt. Enalapril 20mg pills $101.00 Bring to a boil, enalapril 20mg pills $101.00 remove from heat and set aside.

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Enalapril 20mg pills $101.00 Cut caramels into one inch squares, enalapril 20mg pills $101.00 sprinkle with remaining salt, enalapril 20mg pills $101.00 and wrap in 4 inch squares of parchment.

A few notes:

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  • After adding the cream you can test the consistency of your caramel by dropping a spoonful into a glass of ice water.  It will cool and you will be able to judge the consistency. Enalapril 20mg pills $101.00 Stop cooking when it is to your liking.
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  • These caramels can also me enrobed in tempered chocolate for a more finished looked as well. Enalapril 20mg pills $101.00 I would go for a bittersweet chocolate, enalapril 20mg pills $101.00 as the caramel is sweet enough.
  • I used MimicCream, enalapril 20mg pills $101.00 but you could also substitute coconut milk. Enalapril 20mg pills $101.00 The fat content makes it an excellent substitute for cream, enalapril 20mg pills $101.00 but it will add a little coconut flavor to your caramels.
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It is best if you have all of your wrappers cut and ready to go before you start. Enalapril 20mg pills $101.00 It will make the process go much smoother.
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30 thoughts on “Moduretic 50mg Pills $218.00”

  1. I was looking at where to post a comment – lol – how could I have not seen it!!
    Candy making has been on my to do list for AGES. This recipe looks so good and I’m so happy you blogged about it.
    Happy Mofo’ing!

  2. I tried these caramels made by Justin! They were AMAZING!!!! The perfect blend of sweet and salty, and SO SUPER SOFT that they just melted in your mouth! (unlike a lot of other caramels that are tough to eat and get stuck in your teeth…)

    This recipe is AMAZING!

  3. Can you cook this to a temp. lower than 248* and use it as a caramel sauce? I’m assuming cooking it to a lower temp means it will not completely set up (?)…

    1. I have not tried it, but have been meaning too.

      It should work. Keep a glass of ice water handy and dip a spoonful of caramel into the water to see what consistency it will be when it sets up (you can make it a little thicker than you might be going for if you are serving it warm as it will thin a little as it melts)

  4. hi justin, i love this recipe! is there any way to get the caramels slightly firmer at room temperature? i tried taking the temp just up to 251F and the caramels started to smoke and nearly burned. oops!

    1. If you want a firmer candy, you can experiment with adding less “cream” and/or “butter” to the recipe. You could also replace some or all of the Earth Balance with Palm oil or coconut oil, since they are both solid at room temperature, while EB isn’t.

      Also, taking the temp up a litte should work. Make sure you are using a heavy bottomed pan, so that the heat is even (or you can place your sauce pan on top of a cast iron skillet, to help even the heat), and make sure you have a good, instant read thermometer, so it is keeping up with the temperature changes. You can also use the old fashioned methon of dropping a spoonful of caramel into a class of ice water to see what stage it is at.

    1. I don’t know what was up with that. Looks like my new theme wasn’t liking some of the links in the post. I took out all of the links, and now it seems to be working.

  5. Hi there! This recipe looks great. I am going for a coconut feel so I am going to replace the mimicreme with coconut. I was also wondering- someone told me to try brown rice syrup instead of agave- do you think that would work? Thanks!

    1. Using coconut milk shouldn’t be a problem. Brown rice syrup should work….. but I haven’t tried it (and honestly dont’ work with it that much). It has enough glucose and maltose in it to keep things from crystalizing, so should work fine.

    1. I don’t have an exact count, but a single batch makes about a 9X9 inch pan before cutting, so if you do one inch squares that is about 81 give or take depending on how you cut them. Usually, I probably cut them slightly bigger, so get don’t actually get that many. Probably closer to 64.

  6. Hi- I tried this recipe with coconut milk. It’s good but a little thin. Should I cook it longer or do you think it’s the coconut milk?

    1. Make sure you cook it until it reaches about 248°. At this point most the water should have boiled off. The caramel will be liquid when hot, and will firm up as it sets. You can test the consistency of the caramel my dropping a spoonful into a glass filled with ice water.

  7. I am wondering if “Smart Balance” Light w/flax seed willwork in place of the “Earth Balance”? I have a grandson that is allergic to dairy so this brand of “Smart Balance” is what I usually buy and what I already have on hand. I love experimenting with non- vegan recipes for my grandson as he is also allergic to eggs. I have even found a way to make pumpkin pie without all the milk and eggs and he loved it!

  8. Not sure if you’re aware that they changed the ingredients in Mimicreme. I’m making toffee with the “new” product and noticed it doesn’t thicken the same way. Has anyone tried it?

Comments are closed.