Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 By definition caramel is sugar cooked to a toasty color. Caramelized. There may be smething made out of hoochie coochie nuts, soaked and blended with magic mystery seasoning, but not caramel itself. Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@... ----- Original Message ----- From: SV health Sent: Tuesday, November 21, 2006 8:13 PM Subject: raw caramel sauce Nothing, nada, nil, zip, zero, no way is there a RAW caramel recipe on the net, that I can find. Google doesn't find anything either. S Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 I was trying young coconut meat with agave nectar and while it looked like caramel, it was missing the caramel flavor. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 Shari, came across this one so far. Now, sorry I don't have exact measurements as I'm not a "measuring kinda girl" when I come up with stuff:-soaked, drained dates-nut milk (your choice though I used almond) - or you can simply use water but since dairy caramel has milk in it, I came up with using nut milk to make it even more creamy and caramel-like!-dash or two of sea salt-vanilla-a little coconut oil (optional - don't use if you don't have a brand whose flavor you like/love. I like Virgin De Coco brand...other's I've tried were nasty! But even without that little extra additive, the caramel sauce tastes great!)Put dates in processor and add (a little at a time) your nut milk and blend until smooth and creamy but not too soupy/runny. Add sea salt and vanilla and blend well.You can use this as a sauce over ice cream or other desserts or pour on your dehydrator SHEET and dehydrate until firm and able to peel (may need to lightly oil your sheet or fruit roll tray which ever you have). It may take a while to completely dry, but it's really good!! I do half and half (dehydrate half and refrigerate the other half to use or eat as a sauce). Not sure how long it will keep in the fridge because it got used up in one day! SV <shavig@...> wrote: Nothing, nada, nil, zip, zero, no way is there a RAW caramel recipe on the net, that I can find. Google doesn't find anything either. S Want to start your own business? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2006 Report Share Posted November 22, 2006 Thanks everyone for all the ideas on carmels. I'll be trying them out between now and Christmas. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2006 Report Share Posted November 23, 2006 Boy am I glad about that!! Guido --- In health , Suzanne <suziesgoats@...> wrote: Now, sorry I don't have exact measurements as I'm not a " measuring kinda girl " Quote Link to comment Share on other sites More sharing options...
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