hqdefault.jpg

I Made & Ate ONLY

This Video is about some amazing Recipes from the well
known Chloe Kay Coscarelli.
31-year-old Chloe is a vegan chef and author who became
the first vegan to win a culinary competition on television.
She was a contestant in Cupcake Wars, her vegan cupcakes
garnering her first prize.

She was featured in the Cooking Channel television documentary
“The Veg Edge”. She also has appeared on NBC’s The Today Show,
CBS’s “The Doctors”, VH1, CNN, HLN’s Jane Velez-Mitchell, and The
Fran Drescher Show. In 2012. She published her first cookbook,
Chloe’s Kitchen, followed by Chloe’s Vegan Desserts in 2013, Chloe’s
Vegan Italian Kitchen in 2014 and many others.

THE RECIPES MADE IN THIS VIDEO:

  • No-Huevos Rancheros (Ranchero Sauce, Scramble,
     Lime Sour Cream)
  • Rosemary Lemonade
  • Sweet Tamale Cakes & Charred Chili-Lime
    Street Corn with Sriracha Mayo
  • Bone Appetit
  • Oven Fries with Roasted Beet-Ginger Ketchup
  • Coconut Falafel Sliders with Mango-Jalapeno
    Salsa & an Apricot-Mustard Sauce
  • Blood Orange Sangria
  • Matcha Soba with Spicy Tofu Nuggets
     (Creamy Matcha Sauce, Tofu Nuggets)
  • Espresso Chocolate Cake
    ———————————————-

Do you wish to have Chloe’s delicious Flavor on your table?!
Then go for it! Click on Chloe’s Book “Chloe Flavor“, just below

or grab her amazing recipes collection of Vegan Cuisine.

hqdefault.jpg

Vegan Blueberry Pancakes | Light and Fluffy

In this video I make healthy vegan blueberry pancakes. This vegan breakfast is perfect for weightless because it is made with whole plant based ingredients and delicious!

Wet ingredients
****************
1 cup of almond milk
1TBS apple cider vinegar
1 tsp vanilla extract

Dry
****
1 1/2 cup spelt flour
1 TBS cornstarch
1 tsp baking powder
1/4 tsp baking soda
1-2 TBS coconut sugar
1/4 tsp cinnamon
Whisk wet ingredients and let sit for about 1 minute. Then add dry ingredients and fold in 1 cup of fresh or frozen blueberries. Heat griddle with coconut oil or oil of your choice and cook on medium heat for about minutes on each side or until its nice and golden on the other side. Enjoy🙂

hqdefault.jpg

10 VEGAN MEAT DISHES | BOSH! | VEGAN

We transform plant-based ingredients into super ‘meaty’ dishes that are 100% vegan.

These are our Top 10 vegan meat alternatives to wow your carnivore friends and to scratch any of those itches you may have for something ‘meaty.’

These vegan meat dishes are fun to whip up every now and then and are incredibly delicious. Our favourites are the cheeseburger doughballs, vegan steak and the vegan fried chicken.

These dishes are super tasty and can be made easily at home. Let us know which one is your favourite!

Get the full recipes on our website: www.bosh.tv

hqdefault.jpg

What I Eat in a Day | Raw Vegan Breastfeeding Mom

Hello guys it’s fabula and welcome back to another video today I’m going to share with you what I eat in a day as a raw vegan breastfeeding mom and for those who are new here I just want to let you know that I normally eat some cooked food but lately I started a kind of raw vegan cleanse and I’ve been enjoying it so much that you know I’ve just decided to keep on doing that until I feel the need to go back to cook food so yeah it’s time for the breakfast and I’m gonna have a lot of greens I’m gonna use all these beautiful veggies so as you know guys I love having my greens in the morning because you know it’s one of my favorite way to alkalize my body in the morning and get a lot of nutrients so here we have calcium iron proteins and so much more bring one by one
Oh for you Oh your mommy’s dream you got some green the Sun is full force I love it we’re gonna get all of them indeed all right guys I’m gonna go and enjoy my green juice while doing a basic which is playing on the ground with Jesse this is the basic isn’t it’s a basic ok I’m gonna drink these and play on the ground with my lil mama my favorite dang mama mama so I got this recipe from a blog and I’m gonna put link for that in the description box below so you guys can enjoy as well it’s very good it’s just simple ingredient but so good hey guys I just finished cooking in church this dinner and I’m about to have a delicious berry smoothie and it has like bananas celery berries Mingo I’m gonna put the exact recipe for these very smoothie in the description box below so you guys can check it out right guys my smoothie is ready the making and tonight I’m gonna have ladies tacos whoo so of course I’m gonna use the letters for the taco I’m going to use two different fillings and the first filling is gonna be a kind of curb and guacamole mixed you know I would just use a curb I will mix it with avocado pink salt lemon juice mushrooms green onions you know it’s just so so good and the second fillings is going to be shredded carrot and beet and I’m gonna mix it with a little bit of agave you can use any kind of natural sweetener and it just happen to be what I have on hands you know and I will also add a little bit of garlic lemon and you know I will mix it well and it’s so so so good that’s gonna be dinner I will show you a little bit how I make it but we put the exact recipe in the description box below so you guys can also try it because it’s really good I’m about to shred my carrot and I’m gonna use my blender because it makes life so so easy so I simply added the carrot in the blender and I’m gonna post at 5:00 you know and that’s basically it so I would do this and I will show you the finished product and I’m gonna do the same for the beach alright guys I hope you enjoyed this video if you liked it give it a thumbs up and if you have any video you would like me to film please share with me in the comment below if you are new here don’t forget to subscribe so you don’t miss the next video what are you trying to do bye guys mmm

hqdefault.jpg

Easy Vegan Gluten Free Dinner: Thai Noodle Bowl Recipe Collab w/ Hot For Food | The Edgy Veg

The great thing about peanut sauce is that you don’t have to share because people have a lot of allergies today on the edgy veg I am so excited to be doing a collab with hot for food Lauren and John are amazing I love their channel because they make the same type of food that I do it’s all comfort food and normal foods made into the vegan counterpart so obviously that’s why I like them their food photos are just so good the lighting is amazing so today we are bringing you dinner in under 15 minutes hey guys what are you making today hey guys you talk for food I’m John I’m Lauren she’s eating all the food I’m eating our whole recipe before you get to see what it is this is gonna be the easiest two meals you ever make in your life so be sure to come watch how to make easy vegan creamy mac and peas from us after you see what Candice is cooking up today 15 minutes to cook five minutes to eat oh my god like three minutes to eat so good okay we’ll see you soon bye so for my dinner under 15 I’m making something that I make all the time it’s a easy Thai soba noodle bowl I have a bunch of vegetables here that I have already chopped up but again you can chop up vegetables in just a matter of minutes today I am using some cabbage bean sprouts and tomato but you can also use carrots and bok choy and kale whatever you like to Sonic we’re going to add some oil to our pan onions and then we’re going to add in the greens or in this case cabbage and we’re just going to saute time with the tomatoes while we’re cooking these we can make our sauce and also add our soba noodles to the hot water the soba noodles will cook for about three minutes you can add some salt and pepper as you want with these I’m going to make everything in my blender if you don’t have a blender you can use the food processor if you don’t have a food processor I don’t know how you’re making sauce on a regular basis for our sauce for making an easy peanut sauce so we have peanut butter of course because you can’t have a peanut sauce without peanuts some lemon juice or tang tamari for salt and lung flavor I have some ginger here I have a bullion cube and if you have brought at home you can just use broth but I’m going to use bowl and cubing some water paprika and cayenne sesame oil because you can’t make Asian food without sesame oil that would be ridiculous put the peanut butter get in there and then some garlic now I’m using garlic powder and not fresh garlic because we’re only cooking this for a little bit we need some water we’re gonna blend that up you often have to shake the peanut butter down and that’s like the quickest easiest sauce you’ve ever made then we’re going to heat it over a pan just very slowly because peanut butter detective burn let’s not have burnt sauce it’s not kind of sauce that we want so while the vegetables are cooking you can go ahead and click up your silver noodles they only take about three minutes so once there’s what three minutes left just throw them into the boiling hot water you really don’t want to overcook these because they get too soft these guys are almost ready so once the noodles are done we can go ahead and build our noodle ball and then we’re going to take our heated sauce and just along the top and at this point you can add some crushed peanuts or I like to do some sesame and then you can add some parsley or some coriander or some green mmm dinner in only 15 minutes noodle ball and there you have it an easy vegan Thai noodle bowl in under 15 minutes make sure that you head over to hot for food and check out their Easy Mac and peas recipe I can’t wait to try that that looks so good and if you haven’t already subscribed definitely do so and also make sure that you check out my patreon page it’s the place where you guys can go and help contribute to the funds of running the channel just by giving a dollar or two a month and big news in March James is going vegan big vegan challenge if you have a loved one and you would like to challenge them make sure that you follow me on snapchat Instagram and Twitter for updates and as always the link to the full recipe is in the description below if you like this video give it a big huge thumbs up and I will talk to you soon bye

hqdefault.jpg

Easy Vegan Meal Prep (Healthy + Gluten Free)

Hey everyone its Caitlin and welcome to another video in this video I’m going to show you some easy recipes that would be a perfect for meal prep for the school or work week we’re going to be making some golden milk chia seed pudding for breakfast some tasty beans and rice for lunch and last but certainly not least some sheet pan fajitas for dinner with chipotle lime tofu before we get into these recipes I am legally obligated to inform you that this video is sponsored by thrive market as you guys know I team up with thrive on a monthly basis to bring you all these awesome recipe videos and if you live in the US and haven’t checked out the rice market yet what are you waiting for but you can click the link in the description of this video to get $60 worth of organic grocery credits plus a free trial plus free shipping so you know a very good deal I’m sorry guys I don’t really know what’s coming out of my mouth today I think I had too much caffeine or something but anyways let’s just get into the video so first we’re going to make some golden milk chia seed pudding this recipe is so easy and it is perfect for meal prep so to start out you’re just going to add some chia seeds to a bowl I’m using some white chia seeds because it makes the pudding look prettier TBH but you can use black ones to thrive market cells both then we’re going to add in some turmeric cinnamon ginger cardamom cayenne and black pepper you can’t taste this but it helps with the absorption of curcumin in turmeric which is healthy and they were also adding a pinch of salt then we’re going to add some plant-based milk I am using some coconut milk I got this one on 5 market and I like how it is unsweetened because I prefer to just sweeten my breakfast with fruit but on that note if you do want to make this sweeter you can also add in a few tablespoons of the maple syrup I’m also adding in some vanilla extract then you’re just going to whisk everything together until all the spices are well incorporated and you don’t get any clumps of anything then you’re going to let this sit for about 5 to 10 minutes and then just whisk it one more time because sometimes you get these really big clumps of hard chia seeds and it just helps everything to be more evenly incorporated so then you can plop this chia seed pudding into some mason jars or Tupperware for an easy breakfast and then before serving you can top it with fresh fruit like some blueberries as well as whatever else you want I used some coconut and pumpkin seeds but like I said the world is your oyster that’s not very vegan but you know do what you want with your toppings but anyways I love this breakfast it’s so warming and cozy and it keeps me full until lunch speaking of lunch we’re going to be making some instant pot rice and beans and this actually only requires five ingredients but tastes so good so first you’re going to add your dried beans to your instant pot I’m using some red kidney beans from thrive market I like buying dry beans because it’s more cost effective but you can use any beans that you want in terms of variety then we’re just going to add in some vegetable broth some rice and then some water just to top everything off and make sure there’s enough liquid in the instant pot then we’re just going to give that a good stir to make sure the rice and beans are evenly distributed throughout the liquid then we’re going to be adding in some chopped cilantro I chopped my cilantro stems for the most part because they still have flavor and are going to like sort of dissolve into this and you won’t get big bites of them and then you could save the leaves for a garnish or something else then we’re also going to add in a little bit of salsa and this combination it just makes the flavors amazing ooh and I also wanted to note that this is the vegetable broth I use I actually buy it on thrive market and it is a paste and I like it because you get 38 cups out of this container and it’s super convenient to use rather than buying those cartons of vegetable broth over and over again so just going into it set your instant pot to ceiling and then it cook this for around 25 or so minutes then afterwards you’re going to let it naturally release for 10 minutes then release the pressure and then just give everything a good stir and Europeans and rice are done this meal doesn’t look the prettiest but I promise guys the flavors in it are so good so if I was taking us on the go for meal prep I would probably serve it with some of those fresh cilantro leaves and some avocado as well and you can also add any other snacks that you want from lunch so there for dinner we’re going to making some sheet heeda’s which a poll a lime tofu I saw someone post sheet pan fajitas with chicken once and I was like oh my gosh that’s genius I need to do it so for our veggies we’re going to start out with some portobello mushrooms I’m just cleaning them with a cloth and then slicing them into big chunks and to season our portobello mushrooms we’re going to add some tamari and some chili powder just mix that all up and then add it to a greased or lined baking pan I’m using a reusable silicone mat I can link it in the description below next up we’re going to chop our onions for our fajitas so I kept them pretty big because I like how they give texture to the fajitas and for these I’m just adding some black pepper and some sea salt mix it up again and then put that on the train next to the mushrooms then we’re using some bell peppers you can use any colors you want but I used red orange and yellow for the Instagram because you know it looks prettier so then after you chop all of those up you’re going to add them to a bowl and also wanted to note that I get all of my spices from a thrive market I like to purchase organic spices because non-organic spices are often irradiated with heat which takes a nutritional value away from the spices and some cheaper spices also have fillers or other gross things in them so that’s why I buy organic but anyways here we’re using chili powder cumin cayenne and salt then you can place this on the tray and last but not least we have our tofu I pressed my tofu and then cut it into these rectangular sort of cubes I wanted them to be a little bit thicker for these fajitas so they had a nice bite to them and to season our tofu first we’re going to add the juice of one lime then we’re going to add some nutritional yeast so much Chipotle powder and some salt and just mix that up until all the tofu pieces are pretty evenly covered in this cheesy delicious Chipotle a mixture and then we’re going to plop them onto the tray with the rest of our veggies that we’re going to bake these in the oven for 30 minutes but after 15 minutes we’re going to take them out of the oven and flip the veggies and the tofu and then pop it back in the oven for another 15 minutes and this is what they look like when they come out also I didn’t include it in the video but I do want to say that this recipe makes 2 trays worth of oh geez I also toasted up some tortillas to serve with my fajitas you could also serve them with some rice on the side if you want a little bit of a heart of your meal but that is pretty much it they store really easily for meal prep and then when you’re ready you can just assemble your tacos eat however many you want and then I topped mine here with some salsa and some fresh cilantro plus some lime as well also for the record I used to work at a tex-mex restaurant and I think these behaves were better than the ones we sold and that is it for the recipe portion of this video let me know in the comments below which recipe was your favorite and which one you went to try out first also let me know if you like these meal prep style of videos and if you like me to film more like them it’s really helpful when I get your feedback because at the end of the day I do make these videos to help you guys also don’t forget to check out that awesome offer to a thrive market that I have linked in the description below I’ve personally been using fresh market for over a year and I genuinely love the website and love the company and I love how they carry all of my favorite healthy and organic brands and products so I don’t have to go to the health food store and pay like twice as much for them and I also can go grocery shopping for my non perishable items in my pajamas if this is your first video of mine that you are seeing and you like what you see here feel free to hit that little subscribe button right down there I post two new videos every single week ranging from easy vegan recipes to vlogs to meal prep to a budget-friendly recipe so we got a whole lot of things going on they’re all delicious and they’re all vegan so if that sounds interesting you know what to do other than that thank you all so much for watching I really appreciate it and I hope you have a great rest of your day whatever time of day it is for you I will see you in the next video bye.

hqdefault.jpg

Vegan Millionaires Shortbread YEAAAAAAAHH!!!

Hi, today I’m going to be showing you guys how to make vegan millionaire shortbreads I know what you’re thinking ah that sounds long it’s not it’s really easy but the one thing that you really do need for my recipe is a condensed a condensed can of soy milk a can of condensed soy milk and there are other ways of doing it which you can look up online but this is the one that I found the best for like holding its shape and you if you follow me on instagram you might have seen that I was doing it giveaway for said before you get millionaire’s shortbreads and these are the exact ones I’m gonna be giving away so if you were the winner you can see me picking my nose where they’re making them and working it in the batter quick sidenote firstly I don’t know what’s going on with my eye makeup today I cannot get it even you know people are like oh why browser sisters not twins for what what’s the thing with winged eyeliner and secondly what’s gone on here my hair started to go kind of greeny gray I’m not mad at it though I don’t mind it anyway complete side note that let’s actually get on with some cricket are we okay so let’s get started what I’ve weighed out so far is a hundred grams of caster sugar and 220 grams of plain flour in my bowl I’m going to give them a stir we’re making a shortbread base first just make sure all the sugar and all the flour is combined before you add the butter just to make sure it’s all mixed evenly really okay oh me whoops hey well annoyingly that was just off camera but I did actually flick flour all over myself now I’ve had a quick clean up after the break I’m gonna add in 125 grams of soy butter I’ve got this dairy-free pure one you can use whatever you want vital lights another good go to say 125 grams are going in here Oh oh my god 124 let’s leave it there cuz otherwise I’m gonna go over it right you do not leave this guy’s misstep and are we on camera yes you’re just gonna go in with your hands so I’ve taken off all my lovely little sparkly rings and we’re just gonna start combining this bit is really fun it’s kind of it feels kind of gross but also lush so I’ve lined my Tim and this bit is really important so don’t try to get away without doing it which is something that I probably would have done back in the day before I was a genius I’ve just put parchment paper in and these sides have got a bit more of the soy butter just spread around it I promise you you are not getting this guy out of the tin if you don’t mind it like I said be sensible and do it got my dough here look at that for buttery biscuit base I’m just gonna press it in and then we’re gonna work it into all of the corners so it’s nice and even and super flat and I’m probably going to fast forward this bit because I doubt you want to be doing this for 10 minutes right it’s all pushed into the corners nice and evenly the neater you can get it the nicer it’s going to work when you take it out I’ve pricked it with a fork to ensure an even think as Mary berry would say and I’m going to put it in the other at the moment I’m on gas mark 6 so I think about between 180 200 200 might be to got 180 in a fan of them and I think it’s going to go in for about 15 minutes but I’ll let you know cuz sometimes everyone’s oven is different everyone’s having gets hot then of the Robins just make sure it’s in the middle of the oven so that one side doesn’t get more cooked than the other okay let’s do this right the shortbread still in the oven don’t start heating the caramel until the shortbreads out and quite cool I’m just going to show you basically the start of the caramel so in here I’ve got half my tin of condensed soy milk which I threw away this is the brand that I had set on the camera yes it is so yeah so I’ve got half a can of that I’m doing this recipe in half quantities because I made it the other day so I only had one pan just double it if you want to make a big batch but yeah half of that went into here and then I put in a tablespoon of golden syrup and then 50 grams of brown sugar and I’m just gonna mix it all together before I put it on the heat I just wanted to show you what it looks like and then I’ll show you again when I’m heating it and what it looks like then so my shortbread base is out I think it was in for about 20 minutes it’s nice and golden oh my god I can smell it smells so good so now that’s how I’ve started to put the heat on on the old caramel should probably move the camera but it’s just starting to melt so I’ve got it on a really low heat and it’s probably going to take about five six minutes to be the consistency that I want it to but basically you want all the sugar to have melted all the butter to have melted and it will start to thicken up just keep you need to stay in the room with it so don’t go off and go to the toilet or anything like that and yeah I’ll show you what it looks like when it’s done oh hey I’m so annoyed right it is pretty much at the consistency that I want now you can see how much it’s not even on the camera yeah how much it’s thickened up but it’s still a pourable which is great because once it starts to set it’s really hard to spread evenly so I’m gonna pour it on in a sec alright guys we’re going in oh my god make sure you get every single last bit this is actually a great tip that I’m about to share with you that I haven’t done but I’ve just thought of have a pan up our pan a oh my god look at that I’m gonna move it around a bit in a sec fill in all the little gaps isn’t gonna be so great what I was gonna say is have a sink of hot water ready because once it’s set onto your pan you’re gonna be right that’s that bit done now we just need to leave it to cool yeah right now we are going to make the top at the chocolate top the caramel isn’t completely set but it is hard to the touch still a bit warm though and this is perfect for pouring it on because it’s not going to mix it and it’s still at the top it’s gonna sit on top I am making my chocolate for those of you again who follow me on instagram you’ll see that quite often I post little handmade chocolates this is how I make them and I just really like to do it it’s basically just coconut oil golden syrup or agave if you want to be sugar free but if you want to be sugar free don’t do this recipe because you’re a heart attack and cocoa powder ah basically you just combine like this quarter cup of melted coconut oil with a quarter cup of cocoa powder make sure it’s all in there you can’t just use store-bought chocolate if you can’t bother to do this thing or if you can’t get a hold of coconut oil and mix it together it’s so chocolatey and so like rich and it just sets in the fridge when the coconut oil goes hard I just really like making it but like I said buy your own from just make sure it’s vegan dark chocolate and you can just Mouse it with a tiny bit of soy cream or even a splash of soy milk just to make it a bit more ganache like so it cuts nicely and doesn’t shatter right so that’s the chocolatey syrup but if you eat it like this it will taste disgusting because it will be so bitter so we’re gonna add some golden syrup and I’m putting in about a tablespoon I don’t want this to be too sweet because the whole thing in itself super-sweet so again combiner and if you’re making if you’re going to use this to make little chocolates this is the stage as you can see it’s getting like really glossy and beautiful this is the stage when you just pour it into the little molds to make sure it’s all whipped up if you don’t mix it properly it has a habit of separating and all the sweet stuff goes at the bottom and then you get a very bitter cocoa on top it’s actually not that bad because it kind of tastes a bit like a truffle but I don’t want that for this because I’ve got a post them as well so these need to hold up in the post okay now I’m going to pour it on there will be a link below to a CD available with one of my singing on it they went really I did not know by man my mum okay that’s make sure you’ve got all of it you don’t have to rush massively with this part because the coconut oil doesn’t really satin till it’s gotten pretty cold in the fridge they pour it on just drizzle it around make sure that all of the caramel is covered oh my god there it is now it’s gonna go back in the fridge to set when it’s kind of half there I’m going to put some decorations on the top if you put them on now they’ll literally just disappear free the chocolate look in that is how you make raw vegan chocolate by the way so I’m gonna put it in the freezer because I want it to hurry up but if you’ve got all day put it in the fridge so that’s it they’re done it was a sip as that thank you so much for watching and as always if you make any take a picture and tag me on Instagram or Twitter or whatever you want to do just let me know because I love to see you guys making my stuff thanks again bye

hqdefault.jpg

MILLIONAIRE’S SHORTBREAD | BOSH! | VEGAN

MILLIONAIRE SHORTBREAD

We have brought you such a treat today! Millionaire Shortbread is a favourite here in the UK and there’s no question why. The gooey caramel centre with the crispy biscuit base plus the smooth chocolate top makes this the ultimate treat. These taste incredible, and we have no doubt that you’ll love them too! Relax and enjoy one of these with a cup of tea on a Sunday afternoon or any time you like.

This dish is relatively easy and time efficient to make. First, we whip up the base and put it in the oven to bake. Whilst it’s in the oven we can make the caramel sauce and lastly, melt the chocolate. It’s then a case of layering everything together and leaving it to set in the fridge. It’s that easy! You’ll be eating your millionaire shortbread in no time.

We hope you love this amazing recipe! It’s…

Decadent
Sweet
The perfect treat
Chocolatey
100% plant-based and vegan

Enjoy this incredible recipe, just try not to eat the whole tray!

Recipe

Ingredients

Shortbread Layer
150g brazil nuts
150ml mild olive oil
150g golden caster sugar
100g demerara sugar
¼ tsp of salt
200g plain flour
100g semolina

Caramel Layer
2 cans of evaporated coconut milk
250g golden caster sugar
100ml golden syrup
125g coconut oil
pinch of salt

200g 70% cocoa solid dark chocolate

Method

Heat the oven to 180C/350F/gas mark four and use a splash of olive oil to grease a square baking tin 20x20cm in size.

Blitz the brazil nuts in a food processor until they start to form a paste. Add the oil and blitz again until completely smooth. Use a spatula to scrape down the sides of the food processor and blitz again.

Put the sugars, salt, flour and semolina into a bowl mix well. Add to the food processor and pulse, the mixture should form a moist crumb the colour of sand that sticks when pressed together.

Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.

Put all the ingredients for the caramel in to a heavy-based pan, and heat gently, stirring to melt the coconut. Bring to a simmer, stirring occasionally and continue to simmer for about 15-20 minutes, until reduced by about half and thick and fudgey. Pour over the shortbread
and smooth with a palette knife. Set aside and allow to set.

Melt the chocolate in a heatproof bowl over a pan of simmering water spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.