Comments on: Honey Caramels With Chocolate, Almond and Coconut

By: cinnamonquill

cinnamonquill — Sun, 22 Nov 2009 23:00:24 +0000

What a delicacy! These definitely belong on a holiday cookie plate. I’ve been using a lot of honey lately too. I guess I feel like anything must be better than refined white sugar, even though the GI index of honey is close to table sugar. I don’t like the taste of plain honey very much, but I love it in baked goods (and caramels!).

By: Ann

Ann — Sun, 22 Nov 2009 15:17:25 +0000

Mandie,
I think agave will work but I am not sure – I do know there are agave caramel recipes so I’ll bet it will, but maybe it needs to be tweaked. I have a hunch it will work though – I’d like to try it w/ agave too b/c so many people I know don’t like honey!

By: ingrid

ingrid — Thu, 19 Nov 2009 15:43:55 +0000

They sounds wonderful! Honey caramel sounds delightful! I’m not put off by the flavor of honey. Thanks for sharing!
~ingrid

By: Mandie

Mandie — Thu, 19 Nov 2009 15:22:24 +0000

So….if I didn’t want honey, can I replace the cup o’ honey with a cup o’ agave?

By: stephchows

stephchows — Wed, 18 Nov 2009 20:31:41 +0000

sounds even… whooops!

By: stephchows

stephchows — Wed, 18 Nov 2009 20:31:25 +0000

ooo the honey and coconut combo wounds fantastic!