Coconut Caramels
From jo_jo_ba 10 years agoIngredients
- 1/4 cup shredded coconut shopping list
- 14 oz. canned full-fat premium coconut milk shopping list
- 2/3 cup light corn syrup shopping list
- 1 tsp coarse sea salt shopping list
- 1/4 tsp ground ginger shopping list
- 1 1/2 cups coconut sugar shopping list
- 1/4 cup water shopping list
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).
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