Ingredients
- 200 g sugar free marzipan
- 1 ¼ dl heavy cream
- 25 g butter
- 20 g sugar free powdered sugar
- 1 ½ tbsp sukrin sugar free gold syrup
- 50 g sugar free dark chocolate
Method
- Melt the butter in a thick-bottomed saucepan, stir in the cream, sugar-free syrup and sugar-free sugar, simmer for a while on medium heat, stirring occasionally.
- Stir for about 15 minutes until it thickens. Set it aside and let it cool.
- Set the oven to 180 degrees (top and bottom heat).
- Cut the marzipan roll into about 8-10 pieces and place them on baking paper and place in the middle of the oven for about 5-10 minutes. Keep track of the time as they are finished quickly. When they start to turn a little golden, they are ready.
- Take them out of the oven when they are done and let them cool, they will harden completely when they cool.
- Melt the chocolate over a water bath.
- Add a spoonful of caramel on top of the marzipan biscuits and place them in the fridge (or freezer).
- When the caramel has hardened, you can top with chocolate.
- Store in a refrigerator.
