Banana Caramel Fondant
From jo_jo_ba 12 years ago
- 1/2 hour to make
- Serves 11
Scoopably soft, but not runny dairy-free caramel gets a hint of fruity texture and body from pureed banana and coconut oil. It's perfect for filling thumbprint cookies or making caramel-filled chocolates! Makes ⅔ cup
Ingredients
- 1 large, overripe banana, mashed finely shopping list
- 1 tbsp melted coconut oil shopping list
- ¾ cup sugar shopping list
- ⅓ cup water shopping list
- ¼ tsp salt shopping list
How to make it
- Puree together banana and coconut oil.
- Combine sugar and water in a saucepan and boil until it reaches 245F.
- Stir in the banana mixture and salt and bring back to 245F, stirring constantly.
- Cool completely before use
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