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As a norm the amount moisture in the caramel could cause it not to freeze correctly, and also form ice crystals. Try the recipe below which has no dairy in it, and uses coconut sugar. To make it thicker I would omit or reduce the water. The coconut milk and lemon juice should help things liquefy, if not then just add bit of water. Healthy Caramel Recipe – ...


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The answer provided by Yossarian is largely accurate, but it should be emended to point out that cooking is in fact taking place. Yes, the increased molecular activity resulting from the heat does facilitate the dissolution of the sugar molecules (this is why your sugar doesn't dissolve in your iced tea but does in your hot tea). But most simple syrups are ...


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I've had the impression that beet sugar has a stronger sweetening effect- I often cut down to 1/2 or less if I am using it in a recipe. Is it just me or...



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