Dairy Free Caramels, Caramel Sauce & Milk Duds! OH YEAH!

HOLY SMOKES I DID IT!! 

My hubby is allergic to dairy. I have mentioned this before. Well, I am a soul that enjoys a good challenge, so while boasting about my abilities to figure out non-dairy recipes for things that my hubby used to love my son offered up this challenge: "Mom, I will not believe that you are the master of all things non-dairy (Ok, maybe not his exact words, but close) until you can figure out a way to make dairy free Milk Duds!"

This little turkey! Surely he thought of the most milky pleasure my husband had ever indulged in and tossed it out to me as an impossibility....but alas young one, don't you know that your mother thrives when faced with such a challenge?! 

Jakob, Ladies and Gentlemen, my dear previously Milk Dud deprived husband....allow me to introduce to you not one, but THREE heavenly creations! I give you......

DAIRY FREE HEAVENLY CARAMEL SAUCE, 

DAIRY FREE HEAVENLY CARAMELS

and

DAIRY FREE MILK DUDS 

All divine! Caramel as good as the original milky version...with just the slightest coconut flavor to push it over the edge of amazing! ENJOY! 

(and now I shall go and find my humility once again! I let this one get to my head a little!) 

Alright, before we get too far into this, please make sure you have an accurately working candy thermometer, wax paper and I highly suggest parchment paper....cause it is amazing! 

The ingredients you will need for the caramel portion are: 

*1 cup Dairy Free Butter - Unsalted. (I used Best Life Butter)

*1 cup Light Corn Syrup

*14 oz of full fat Coconut Milk (I like Taste of Thai best)

*2 1/4 cup Brown Sugar

*1 tsp. Vanilla

You will also need around 1 hour cooking time, plus time for wrapping caramels. This recipe should make about 50 caramels, depending on size. 

Alrighty! Let's get started! 

• Cut butter into smaller, even sized pieces, so it melts evenly. Melt over low heat. 

• Carefully add sugar to the center of the pan. You don't want the sugar to crystallize on the side of the pan, or your caramel will turn out grainy. Not good. Just stir it in until it is well mixed, like this.....

• Now stir in your Corn Syrup. 

• Then your Coconut Milk. (Coconut will separate if refrigerated. That is great for recipes where you want to make a whipping cream out of Coconut Milk, or if you need the solids. For this, I just pull a can off the pantry of the shelf, shake it to be sure the solids and milk/water are combined and use it all.)

• Cook and stir on medium heat. After one minute at medium, raise the temp to medium high until it starts to boil. You are only gradually raising the heat because you don't want to "shock" the candy.
• Continue stirring. As you stir and as it comes closer to boiling the milk and butter will begin to blend. It should be blended or close to once it starts boiling. Be sure to keep with the stirring! It will get there! 

• Once it starts to boil clip your candy thermometer onto the side of your pan. MAKE SURE the thermometer isn't touching the bottom of your pan. 
• Reduce your heat to medium, and adjust as necessary to keep an even rolling boil. 
• KEEP STIRRING! If you don't stir your caramel enough the butter will separate and you will end up with a greasy batch of caramel! Caramel takes a lot of time and a lot of work, but it is SO worth it in the end! 

• Temperature does not raise at a steady rate! Watch carefully! 
• When your thermometer reaches 230-233 degrees if want to pull any caramel out for caramel dip or sauce for ice-cream, apple crisp, or whatever, this would be the time to do it.  
• At 234-240 degrees, caramel is ready for apples, if you want to go that route....or any other sort of thing you might want to dip for a caramel coating.

• When the thermometer reaches 244 degrees (which will take about 30-45 min or so, from the start), remove the caramel from heat. 
• Stir in Vanilla.

• Pour Caramel onto a cookie sheet lined with parchment paper. 
• Non-Dairy butter separates different from normal butter. This caused a different look to my caramel when I poured it out. No worries! It evened out and looked and tasted fantastic!
• Cool for several hours! 

• Once it is cooled you can use a knife, scissors, pizza cutter or whatever you fancy, to cut the caramels into pieces. Wrap in wax paper. 

AS FOR THE MILK DUDS......

• Oh thank heavens for Ghiradelli semi- sweet chocolate chips! They are dairy free....did you know? Yes, they are semi sweet, so you don't get the same milk chocolate sweetness, but for a man deprived of all things chocolate until the discovery of these treasures, it was manna from heaven! Besides, the sweetness of the caramel counters the semi sweetness of the chocolate! They are delish! 
• I melted a bag of these chips in a bowl in the microwave. Remember to melt for 30 seconds and stir, then melt and stir, until they are totally melted. 
• I dropped each piece into the chocolate and picked it back up using 2 spoons. If you can find a better way, go for it! Just be sure to work fast! The caramels will melt in the hot chocolate and the chocolate will gradually get harder. 
• Place each piece on a parchment lined cookie sheet and place in the fridge to harden the chocolate. 

ENJOY! 

Recipe #20: Blackberry Banana Ice Cream (non-dairy)

This is just a yummy little recipe I figured out and whipped up myself. So good, dairy free AND done in under 10 min! Perfect! 

BLACKBERRY BANANA ICE CREAM

INGREDIENTS:

• 2 c. Blackberries
• 1 Frozen Banana
• 1 packet Stevia
• Non-Dairy creamer
• Honey (to desired sweetness)

DIRECTIONS: 

• Add fruit & Stevia to blender. Start with about 1/4 c. of creamer. Blend. If you need more liquid gradually add very small amounts until it is the right consistency. 
• Add honey or other sweetner to taste. 
• Serve and enjoy! 

Recipe #14: LEMON BLUEBERRY PUDDING CAKE

LEMON BLUEBERRY PUDDING CAKE w/COCONUT MILK WHIPPED CREAM

From: Pampered Chef: "It's Good For You" 

SO GOOD! I have to tell you that I am not a cake person, which means that I am also not a cobbler sort of person. However, I braved a try of this after the glowing reviews coming from my family. What a fabulous combo of flavors! You can use normal whipped cream if you want, but the slight coconut flavor combined with the lemon and blueberries....OH MY! A delicious dessert that tastes divine and isn't heavy at all! Totally a winner! 

INGREDIENTS: 

     

Cake & Filling

• 1 can (21 oz) Blueberry Pie Filling
• 1 pkg (18.25 oz) Lemon Cake Mix
• 3 Egg Whites
• 1 c. Water
• 1/3 c. Olive Oil

Pudding

• 1 Lemon
• 1 c. Boiling Water
• 1 pkg (3 oz) Lemon Gelatin
• 2 T. powdered Sugar

DIRECTIONS: 

• Preheat oven to 375 degrees. Lightly spray 9x13 baking pan. 
• Spread filling over the bottom of pan. 
• In a bowl combine cake mix, egg whites, water & oil. Whisk until smooth. 
• Pour batter evenly over pie filling. 
• For pudding zest lemon to measure 1 T. Juice lemon to measure 2 T. juice. 
• Add gelatin to boiling water. Mix until completely dissolved. 
• Add lemon zest and juice to gelatin. Mix. 
• Pour gelatin mixture evenly over cake batter.
• Bake for 35-40 min. or until toothpick comes out clean. 
• Remove from oven and let stand for 10 min. 
• Lightly dust with powdered sugar. 
• Serve topped with Whipped cream

(For coconut whip cream, which makes this dessert totally dairy free, refrigerate canned coconut milk. Open can and scrape the thick cream off the top. Place in mixer. Add vanilla & powdered sugar to taste. Mix until stiff peaks form.) 

RECIPE #12: Dairy Free, No Sugar Added Biscoff Ice Cream!

OH ME, OH MY!! I think my hubby has died and gone to spoiled rotten husband heaven! And he deserves it really. Anyone that must live without dairy goes through a fair amount of forced deprivation when it comes to desserts. No longer my friends, NO LONGER! 

This recipe originated from a dairy-full, sugar loaded option in the Vita Mix cook book. However, with a little tweaking and some trial and error we got it figured out! AND we have homemade ice cream in less than 5-10 min!! WOO HOO! 

Before I go any further, I must ask, Have you tried BISCOFF? Oh please! Race to your nearest store. Check for it near the peanut butter. If it isn't there, run to the next store, and then the next. Whatever it takes to find it! You must! Have you tried those delicious little cookies on the airplanes? Well, this is the creamy version of that and my mouth is watering just thinking about it! So let's move on! 

BISCOFF ICE CREAM

Peanut Butter can also be substituted, and should be tried because it is SURPRISINGLY DIVINE! This ice cream is a great base. Just mix all but the Biscoff and substitute with any flavor you feel the urge to try! 

INGREDIENTS: 

2/3 c. Non-Dairy Creamer

2/3 c. Biscoff or Peanut Butter

1 tsp. Vanilla

4 c. (about 2 trays) frozen Non-Dairy Creamer Ice Cubes

Stevia, to taste

DIRECTIONS: 

Pile all of the ingredients into your blender in order mentioned above. Blend on high until thoroughly mixed. 

Easy right? Now go look for a little this! You will thank me when you try it! 

DAY 2: Sweet & Saucy Meatballs & Homemade Strawberry Ice Cream (made in a blender)

ON THE MENU: 

• Sweet & Saucy Meatballs
• Mashed Potatoes
• Green Salad
• Dessert: Strawberry Ice Cream (DF,SF)

SWEET & SAUCY MEATBALLS

From: "The Pampered Chef: It's Good For You"

OUR RATING: LOVE IT!!
Oh, were these ever delicious! They were seriously fantastic! The combination of spices with the cranberry sweet sauce is out of this world! This is definitely making it's way back to our table, and soon!

MEATBALLS:

• 1/4 C. Chopped Onion
• 1 Package (1.25 lbs) Lean Ground Turkey
• 1 Egg White
• 1/4 Seasoned Dry Bread Crumbs (I used Panko Crumbs and threw in about 1 tsp or so of Italian Seasoning).
• 1 tsp. Dried Thyme Leaves
• 1 Garlic Clove, pressed
• 1/2 tsp Salt

SAUCE:

• 1 can (8 oz) Jellied Cranberry Sauce
• 1/4 c. Ketchup
• 1/4 c. Orange Marmalade (I had apricot preserves on hand and used that. Worked great!)
• 2 T. Brown Sugar, packed
• 1 T. Worcestershire Sauce

DIRECTIONS:

1. Preheat oven to 400 F. In a bowl combine turkey, onion, egg white, bread crumbs, thyme, garlic & salt. Mix gently but thoroughly. 
2. Shape mixture into small balls; place in a single layer over the bottom of a deep baking pan (9x13). Bake 15 min; drain. 
3. While baking, combine sauce ingredients in a small bowl. Mix well. After meatballs are drained, pour sauce over the meatballs; mix gently to coat them evenly. Return to oven; continue baking 15 min, or until cooked through. Stir gently before serving. 

And for dessert: 

STRAWBERRY ICE CREAM

From: "VitaMix Whole Food Recipes For Better Living"

OUR RATING: LOVE IT!!

I wish I had a picture of my husbands face when he tried this! See with his whole dairy allergy thing, and the fact that he doesn't really like soy or rice ice cream, this is the first ice cream he has had in a long time! And what a way to come back! This is super creamy and full of flavor! It was seriously delish! Add to that there isn't any sugar and WE HAVE A WINNER! Warning: Ice Cream Headache ahead! Go slow and control yourself please! :) 

INGREDIENTS:

• 1 c. liquid lite non-dairy creamer
• 1 lb. frozen strawberries
• 1/2 c. Stevia or other natural sweetner
• 1/2 tsp. vanilla

DIRECTIONS:

      Place all ingredients in a heavy duty blender in the order listed above. Blend on high until the sound of the motor changes and 4 mounds form in the mixture. Don't overmix or the mixture will begin to melt. If you want to thicken the mixture, or if it is more the consistency of a shake, add another cup of frozen non-dairy creamer cubes (freeze in ice tray). Other fruit may be substituted.

TOMORROWS MENU:

*Parmesan Chicken & Pasta

*Italian Rosemary Bread

*Strawberry Limeade

*Dessert: Apple Cherry Crisp 

DAY 1: Almond Chicken Stir Fry & Dairy Free, Sugar Free Fresh Pineapple Shake

ON THE MENU: 

• Almond Chicken Stir-Fry over Brown Rice
• Perfection Rolls
• Garden Salad
• Dessert: Fresh Pineapple Shake (Dairy Free-DF, Sugar Free-SF)

Here is the low down.....

ALMOND CHICKEN STIR FRY over Brown Rice

From "VitaMix Whole Foods Recipes For Better Living" 

OUR RATING: LOVE IT!!

This was seriously YUM! We are off to a good start with this one! This is SUCH a great stir fry! The almonds, the sauce, the red peppers, they all make this so fabulous! And it was super fast and easy to make! Huge hit and a definite for the family cookbook! 

• Spray or heat a little olive oil in a large pan or wok. 
• Stir fry 2 c. diced chicken breast until thoroughly cooked. (Skip the chicken for a vegetarian option. You can add tofu instead, if you would like.)
• Add 1 c. chopped broccoli and stir fry for approx. 3 min. 

• While chicken & broccoli are cooking prepare and dump in a large bowl:

*1 Garlic Clove, Minced

*1 C. Carrots, Grated

*1 C. Celery, Chopped

*1 C. Red Bell Pepper, Chopped

*1 C. Green Bell Pepper, Chopped

*1 C. Green Onions, Chopped

*1 C. Mushrooms, Sliced (Optional)

*1 C. Sliced Almonds

• Add all items in large bowl to the chicken and broccoli. Add a little more oil or spray, if needed. Cook until Crisp-Tender. 

• Mix in blender: 

*1/4 C. Lite or Regular Soy Sauce

*1 1/2 C. Water

*2 Tbs. Cornstarch

* 1 T Cooking Sherry (water may be substituted)

*1 tsp. Stevia (or other natural sweetener)

*1 tsp. Chicken bouillon

*Red Pepper, to taste

• When Veggies are Crisp - Tender, Pour sauce over stir-fry.

• Cook until thickened. Serve over steamed brown rice. 

BEST. STIR-FRY. EVER! 

PERFECTION ROLLS

From "World Wide Ward Cook Book Mom's Best Recipes"

OUR RATING: 3 out of 5

Don't take my word for it. I do NOT like most breads. Oh the yeast! It almost kills me! The smell, the taste! Oh my! My hubby said these were great and I don't really feel like the rating is all that fair since this was my first roll baking experience EVER! Not to mention, I made them with heavy duty whole grain wheat, instead of the flour it calls for. I will try the again with flour and see if they get a higher rating. I will keep you posted on this one! 

Ingredients: 

*2 Pkgs Dry Yeast

*1/4 c. Lukewarm Water

*1 c. 70% Shortening (this is the lower fat version)

*1 c. Sugar

*2 Eggs

*2 tsp. Salt

*1 C. Boiling Water

*1 C. Cold Water

*6 1/2 - 7 C. Flour

Directions:

Dissolve yeast in lukewarm water. Set aside. Using electric mixer, cream shortening and sugar. Add eggs, salt, and boiling water. Add cold water and yeast mixture. Sift in half of the flour and mix with mixer. Add rest of the flour and mix by hand. Place dough in greased bowl. Brush top of dough with shortening. Cover and let rise 2 -3 hours or until doubled in size. If you live in a dry and arid climate, cover the dough with a warm, moist cloth with the bread rises; in more humid climates, use a dry cloth. For rolls, place in greased pan, and cover. Let rise for 1 hour. Place pan of rolls in cold oven. Back at 400 for 25 min. Makes 9-12 Servings.  

 FRESH PINEAPPLE SHAKE

From "VitaMix Whole Food Recipes For Better Living"

OUR RATING: LIKE IT

The lower rating is because this was supposed to be ice cream! :) It just didn't want to set up like the recipe said. That being said, we loved it as a shake. It was fresh and light instead of heavy and over sweet. We will have this again! 

INGREDIENTS: 

*4 C. Frozen Liquid Lite Non-Dairy Creamer (pour into ice cube trays and freeze ahead of time)

*1 Fresh Pineapple. Remove skin and core. Cut in large chunks. 

*1/2 tsp. Vanilla

*Stevia (or other natural sweetner), to taste. 

DIRECTION: 

In a heavy duty blender place all ingredients in the container, in the order above. Blend until the sound of the motor changes and 4 mounds form, or until blended thoroughly. You may have to stop the machine and press the ingredients down, if you are not using a VitaMix or other heavy duty blender. If the mixture is thick, you can eat it as an ice cream, or add liquid creamer or coconut milk to thin out a bit. 

TOMORROWS MENU: 

*Sweet & Saucy Meatballs

*Mashed Potatoes

*Green Salad

*Dessert: Strawberry Ice Cream (DF,SF)