Caramel Kisses, Gluten Free

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Recipe's preparation

Base

Preheat oven to 180 degrees.




Spray 2 doz mini muffin tins with cooking spray.




Melt the butter. Set aside.




PLace white rice, brown rice and tapioca pearls in the bowl and mill sp10 for 1 min.




Add all other base ingredients, except butter.




Mix on speed 6 for 6 seconds. 




Add 200 grams of the melted butter. mix speed 6 for 6 secs, scrape down sides and repeat. Place mix into a seperate bowl, so you can start on the caramel now.




Whilst caramel is cooking, Press mixture into mini muffin tins, making a "cup" by pressing it into the base and sides of each section. Make sure  the sides are even and neat.




Bake for 8 minutes or until beginning to be golden brown.




 




 

Describe the preparation steps of your recipe

Caramel

Place condensed milk, golden syrup and remaining 50 gr melted butter in the bowl.




Set for 14 minutes, 100 degrees, speed 3.




Remove mc lid to allow moisture to evaporate.




Once cooked, scoop immediately into biscuit cups whilst still in trays. If you dont do this straight away the caramel will set and won't scoop in to the cups easily.




Fill each cup with caramel.




 Add nuts under your caramel if you choose




Bake again for 8 minutes or until caramel is cooked on top.




Allow to cool completely before adding chocolate.

Chocolate Top

 Place chocolate in bowl, chopping on speed 8 for 10 secs.




Melt 3 mins, 50 degrees, speed 2.




Scrape down sides and cook again if not all melted.




For tempering chocolate, see "I love chocolate".




Use a tsp and drop chocolate on top of each caramel cup.




Once the chocolate is set, use a thin sharp knife and gently pop kisses out of trays by running knife around the edges as close as you can to the tin.