Candy Lovers Unite!

June is National Candy Month and no one can stop us from making all “bad” choices look right! Go buy your favorite candy and enjoy it guilt-free, or make these amazing recipes I’ve shared below. The point is, whatever you’re craving, make sure it’s sweet!

White Walker Cupcakes

Game of Thrones may have ended but it’s still trending! These cupcakes from Tasty are will definitely have you wanting to re-watch the last season of Game of Thrones!

Ingredients needed:

12 blue hard candies

12 green hard candies

1 box of vanilla cake mix

3 large eggs

½ cup of Kelapo Ghee (melted)

1 cup of water

3 cups of cream cheese frosting

¼ cup of shredded coconut flakes

First thing you want to make are your cupcakes. Preheat the oven to 350 degrees and line a 12 muffin pan with cupcake liners. In a large bowl, add the cupcake mix, eggs, Kelapo Ghee and water then using a hand mixer carefully mix all the ingredients together until evenly combined. Once the batter Is finished, grab the muffin pan and fill each one halfway. Pop the cupcakes in the oven to bake for 20 to 23 minutes. Once finished let cool completely. Increase the oven to 375 degrees and lay out the hard candies on a baking sheet with parchment paper. Lay them out with a bit of space in between each one and place them in the oven to bake for about 3 to 5 minutes or until they’ve melted and fused together. Once done, let them cool down to the point where you can touch them. Next, lay out the sheet on a flat surface so you break the candy. Last, top each cupcake with frosting and arrange the candy chunks on top. For an added sweeter taste, sprinkle coconut flakes on top of the cupcakes.

Caramel Cookie Candy

Ingredients needed:

⅔ cup of Kelapo Ghee (softened)

Kelapo Ghee Non-Stick Cooking Spray

¾ cup of confectioners’ sugar

1 large egg

1 ½ teaspoon of vanilla extract

2 cups of all-purpose flour

½ teaspoon of baking powder

½ teaspoon of salt

Caramel Layer

1 cup of sugar

1 cup of corn syrup

1 cup of Kelapo Ghee

1 can of sweetened condensed milk

1 teaspoon of vanilla extract

2 ½ lbs of dark chocolate candy coating

2 tablespoons of Kelapo Coconut Oil

Begin by preheating the oven to 375 degrees. Next, line a 13×9 pan with aluminum foil and grease it with the Kelapo Ghee Spray. In a large bowl, add the confectioners’ sugar and the Kelapo Ghee and cream until light and fluffy consistency. Then add the egg and vanilla extract and with a whisk beat it all together. Now, combine all the dry ingredients into a separate bowl, flour, baking powder, and salt, and gradually add into the creamed mixture. Make sure to mix thoroughly. Press the dough into the pan and pop in the oven to bake for about 15 to 20 minutes or until the cake has lightly browned.

To make the caramel layer, combine the sugar, corn syrup and Kelapo Ghee in a saucepan and bring to a boil over medium heat. Make sure to stir consistently. Let the ingredients boil for about 4 to 5 minutes without stirring and then remove from heat. Once removed, gradually add in the milk while stirring. Reduce the heat to medium-low and cook until your candy thermometer reads 238 degrees. Once removed from heat, stir in the vanilla extract and pour the caramel over the “cake”. To let the caramel set and harden, place in the refrigerator for 2 to 3 hours.

Using foil, life the candy out of the pan and gently peel it off. Cut into 3×1/4 bars and set aside. In a microwave-safe bowl, add the dark chocolate candy and coconut oil then put in the microwave for about 1 minute to 1 minute 1/2. Make sure it’s done in 20-second intervals so you can stir the chocolate in between. Once completely melted, dip the bars into the chocolate and allow the excess to drip off. Place on a waxed paper-lined sheet and refrigerate them all until they have completely hardened. Enjoy!

Peace, love and Kelapo


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