S is for salted caramels - no. 19 of 26 alphabetical bakes! I was pretty pleased with how these turned out. You CAN make caramels without cream, and I used unrefined sugars too. 

Makes 36-40 

400ml can coconut milk or cream
1/2 c rice syrup
2 tbsp coconut oil
1 tsp sea salt
1 3/4 c coconut sugar (or rapadura)
3/4 c water
450g dark chocolate (at least 70% cocoa, dairy free)
digital sugar thermometer

Line a 20cm x 20cm square tin with baking paper.

In a small saucepan heat the coconut cream, rice syrup, coconut oil and salt until just boiling.

In another saucepan heat the sugar and water over medium heat until the sugar melts and it starts to bubble and turn dark golden.

Pour in a third of the cream mixture and whisk in, then another third and the final third.

Return to medium heat and let bubble but not boil over for 20-30 minutes until it reaches 118C (the 'balling' stage of caramel). If you want to check it's the right consistency, drop a little bit into a glass of very cold water. The caramel should form into a ball and hold its shape when pressed.

Pour into your lined tin and let set for a few hours or chill in the fridge.

Once set you have the option of pouring a thin layer of melted chocolate on top of the caramel and letting it set. This will make it easier to cut and dip into your chocolate topping.

Cut the caramels into your desired shape. I did 3 x 3cm but 2.5 x 3 is perfectly fine too if you want to make more.

Melt the dark chocolate over a bain marie until 40C. Take off the heat and cool to 26C. If you have a marble slab and special large spatulas you can temper it like the professionals and it only takes a few minutes. However, you can just let it cool in the bowl at room temperature for about an hour.

Then heat the chocolate up again to 31C. It should now be the perfect smooth consistency for dipping.

Using a fork, dip the caramels in the chocolate, tap off the excess and place onto a sheet lined with baking paper. Sprinkle each with a few grains of sea salt.

Any leftover chocolate can be stored and melted down again for your next batch.

I have read recipes that put all the ingredients in one saucepan and bring to the boil then simmer until it reaches 118C. That sounds pretty easy so I'll give that a go next time.