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Caramel Kisses, Gluten Free


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Ingredients

0 portion(s)

Base

  • 250 grams Butter
  • 100 grams brown rice
  • 100 grams white rice
  • 50 grams Tapioca Pearls
  • 50 grams potato starch
  • 1 tsp xantham gum
  • 1 tsp baking powder GF
  • 100 grams dessicated coconut
  • 100 grams brown sugar

caramel

  • 2 cans condensed milk, nestle is the best brand for this recipe
  • 4 tablespoons golden syrup
  • 50 grams Butter, the reserve melted

200 grams dark chocolate

  • 6
    46min
    Preparation 30min
    Baking/Cooking
  • 7
    advanced
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Base
  1. Preheat oven to 180 degrees.


    Spray 2 doz mini muffin tins with cooking spray.


    Melt the butter. Set aside.


    PLace white rice, brown rice and tapioca pearls in the bowl and mill sp10 for 1 min.


    Add all other base ingredients, except butter.


    Mix on speed 6 for 6 seconds. 


    Add 200 grams of the melted butter. mix speed 6 for 6 secs, scrape down sides and repeat. Place mix into a seperate bowl, so you can start on the caramel now.


    Whilst caramel is cooking, Press mixture into mini muffin tins, making a "cup" by pressing it into the base and sides of each section. Make sure  the sides are even and neat.


    Bake for 8 minutes or until beginning to be golden brown.


     


     

  2. Describe the preparation steps of your recipe

  3. Caramel
  4. Place condensed milk, golden syrup and remaining 50 gr melted butter in the bowl.


    Set for 14 minutes, 100 degrees, speed 3.


    Remove mc lid to allow moisture to evaporate.


    Once cooked, scoop immediately into biscuit cups whilst still in trays. If you dont do this straight away the caramel will set and won't scoop in to the cups easily.


    Fill each cup with caramel.


     Add nuts under your caramel if you choose


    Bake again for 8 minutes or until caramel is cooked on top.


    Allow to cool completely before adding chocolate.

  5. Chocolate Top
  6.  Place chocolate in bowl, chopping on speed 8 for 10 secs.


    Melt 3 mins, 50 degrees, speed 2.


    Scrape down sides and cook again if not all melted.


    For tempering chocolate, see "I love chocolate".


    Use a tsp and drop chocolate on top of each caramel cup.


    Once the chocolate is set, use a thin sharp knife and gently pop kisses out of trays by running knife around the edges as close as you can to the tin.

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Accessories you need

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Tip

I have called this "advanced " because there are many tips to making sure they look gorgeous.

Choose your chocolate carefully.

Nestle melts dont tarnish or "bloom" like good quality chocolate does.

If using Belgian chocolate it will need to be tempered.

Change your flavour combinations eg: White Chocolate tops with Macadamianuts,  or Milk chocolate with orange zest added to the caramel.

These will keep for 2 wks in fridge


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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