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POPSSoy Chocolate Caramels
37cal,1g fat,2mg cholesterol,23mg sodium,6.9g carbs,6g sugar,0.7g protein Naturally brewed soy sauce depresses the extra sweetness typical of chocolate syrups and enhances the richness of the cocoa powder. It helps to blend dairy notes and highlights the fruit top notes of the cocoa. result: a deep, nutty, roasted chocolate flavor with a rich color. These low-fat caramels were tasty, but slightly grainy because I used homemade soy milk which has pulp. Or perhaps the granulated sugar crystallized, in which case more honey was needed. Also, soy milk curdles at the slightest introduction of acid, which was in the natural cocoa powder. You may fare better with commercially prepared soy milk, which is smoother and has thickeners. My candy also did not set up, even in the freezer. so cook the candy until it reaches the softball stage–248F. I think these would have tasted better with salt, but if you’re adventurous, add the soy sauce in the end, so you don’t cook out its delicate flavor.
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