Gluten Free Caramel Squares

8 Servings Ready in 0 hour 45 minutess

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Demand for gluten-free desserts is getting higher every week, and these caramel squares are a popular form of treats for your next gathering. Not many chocolate gift boxes have gluten-free treats, but this recipe will help you make compact-size caramel cups baked with high quality chocolate; you’ll love how each bite will slowly melt in your mouth releasing the rainbow of flavours in them. Just because its gluten free dessert doesn’t mean it’s difficult. Any item that can’t be found in your nearest grocery store, you can’t easily get it. Order chocolates online or even most of your ingredients to save on time and hassle; you can practically do most of your shopping nowadays with a few clicks. Prepare this easy dessert for your next occasion and surprise your crowd by serving these yummy, sweet, and gluten free treats.

The Greek yogurt provides a decent amount of protein and calcium and the mixture of fruits is rich in antioxidants. A little dark chocolate will support your healthy treat with more magnesium and iron. You can Buy chocolates online from chocolak.com to get best tasting chocolate as they specialize in cool packaging that reaches fresh to your home and ready for your new recipe. Forget about all these store-bought pops and ice creams and try these do-it-yourself fruity ice pops; children and adults will equally love them and keep asking for more.

Ingredients

1 &frac12 cups sugar
1 cup heavy cream
30 grams of unsalted butter
1/3 cup of light corn syrup
1 teaspoon of sea salt
&frac12 teaspoon of vanilla extract
400 grams of dark chocolate - you can buy chocolates online from Chocolak to get high quality chocolates

Procedure

1
Start preparing the caramel first by lining a square baking pan.
2
In a pot, pour ¼ cup of water with the corn syrup and sugar. Boil over low heat, and swirl the pan instead of stirring to combine the mixture and till it turns to golden brown.
3
In a separate pot, place the heavy cream, butter and a teaspoon of sea salt and let simmer over medium heat. Remove from heat after simmering for 2-3 minutes.
4
Let the cream mixture cool for 5 minutes and then tip it over the sugar and corn syrup mixture. Tip it slowly to avoid risking any heavy bubbling in the pot.
5
Using a wooden spoon, add the vanilla extract and stir over low heat for 10 minutes.
6
Once done, pour the caramel preparation into the square baking pan and place it in the fridge for at least 3 hours. Once it’s firm, you can then cut the caramel squares.
7
To prepare the chocolate cups for these caramel squares, melt the dark chocolate and place it in a mold of your choice until it covers 1/3 of the mold.
Take the caramel squares already cut and add them to the mold and then cover them with the remaining melted chocolate. Refrigerate again for an hour or two before serving.