1 cup brown rice syrup
1 Tablespoon Cocoa powder
1 Tablespoon coconut oil
2 Tablespoons honey
First prepare the pan you’ll be pouring the finished caramels into. Grease the edges and line the bottom with parchment paper. The parchment is particularly important if you use a deep pan like I did, Ideally you’d have something with shallower sides available. Or double the recipe and use an 8 X 8 inch pan.
Melt all ingredients together over medium heat.
Bring to a boil, and continue boiling the mixture until it reaches the firm ball stage. Or, you could use a candy thermometer and remove from the heat when the caramel reaches 235 degrees (245 if you are at sea level) Fahrenheit.
The (almost) finished product cooling in the pan.
When cool, remove the caramels from the pan, and slice or cut into the desired size, usually fairly small. Wrap in waxed paper and twist the ends to close. Stores well at room temperature for a week or so. These could also be frozen for later use.
I think this would also work well without the cocoa, the only question being whether or not it would taste too ‘rice syrupy’ for some people. I’m going to try subbing the cocoa out for vanilla extract and see how that tastes.