Coconut CaramelsFrom jo_jo_ba 1 year ago
How to make it
- Line an 8" pan with parchment and sprinkle with the coconut.Set aside.
- In a small pot warm the coconut milk, corn syrup, salt and ginger until steaming, stirring until smooth. Keep warm.
- In a large pot, cook the sugar with the water, without stirring, until it registers 230F on a candy thermometer.
- Stir in the hot coconut milk mixture and continue to simmer, stirring constantly, until the mixture reaches 260F.
- Remove from heat and immediately pour into the lined pan.
- Let set 8 hours before cutting and wrapping (depending on the heat/humidity, you may find it easiest to chill these first).
The Cookjo_jo_ba Oshawa, CA
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