CARAMEL FILLING  

Its corn free!  

from glutenfreeonashoestring.com

1/2 cup (100 g) granulated sugar

1/8 teaspoon cream of tartar

2 tablespoons (1 ounce, weighted) water

3 tablespoons (1 1/2 fluid ounces) heavy whipping cream, at room temperature

2 tablespoons (28 g) unsalted butter, chopped

1/2 teaspoon kosher salt

• Make the caramel filling. In a small, heavy-bottom saucepan, place the granulated sugar, cream of tartar and water, and mix to combine well. Place the saucepan over medium-low heat, and cook until the mixture is beginning to turn amber in color (to ensure that you do not burn the sugar, clip a candy thermometer to the side of the saucepan and remove it from the heat when the sugar mixture reaches 300°F). Remove the pan from the heat and, whisking constantly, slowly add the cream. The mixture will bubble fiercely. Keep stirring until the mixture stops bubbling and is smooth. Add the butter and salt, and whisk to combine well. Pour the caramel into a separate heat-safe bowl or jar, and allow to cool while you make the cookies. It will thicken as it cools.
• The pic is chocolate cookies - bake press down while warm in middle fill with caramel, drizzle with chocolate and sprinkle with nuts - Turtle cookies.