Trimming and Slimming Creamy Candy Cups that are sweetened with stevia, reminiscent of a 3 musketeers bar or a milky way bar if you add the caramel layer.
Make chocolate coating and coat the bottoms of cup liners with ½ of the chocolate mixture, freeze until hard. Reserve the other ½ of chocolate mixture to top candy cups after filling.
For Filling
Bring water to just be fore boiling. add gleatin and blend in a vented blender or use an immersion blender until foamy. Add coconut oil and butter blend to incorporate. add okra and blend until smooth.
Add all other nougat ingredients and blend throughly to combine. Pour into chocolate cups and allow to set in the refrigerator or you can pour into a parchment lined pan and allow to set. This normally takes about an hour or so.
Remove candy cup shells from freezer and place about ½ tsp of filling into each cup. place in freezer for 2-3 minutes and top with remaining chocolate mixture.
If using caramel layer ½ tsp of caramel into each cup and place in freezer for a couple minutes and then top with chocolate topping.
Place into freezer for 5-10 minutes or until firm.
For Caramel
While nougat is setting. heat butter, molasses and sweetener in a small sauce pan or skillet, allow sweetener to melt and brown slightly. it should boil for 2-3 minutes. remove from heat and add heavy cream and xanthan gum. whisk to combine. Allow to cool slightly.