Ingredients:
- 2 tbsp. coconut oil, melted, plus more for cutting caramels
- 1-16 oz. can coconut milk
- ¾ cup light corn syrup
- 1 tsp. coarse sea salt
- 1¾ cup sugar
- ¾ cup water
Instructions:
- Line the bottom and sides of an 8″x8″ square baking dish with parchment and brush with coconut oil; set aside.
- Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2 1⁄2-3 minutes until mixture is just warm and any coconut milk clumps are dissolved. Remove from heat and set aside.
- In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet. Place over medium high heat and let cook, without stirring, till the sugar turns a light amber color and a candy thermometer reads 310°F. Immediately remove from heat and pour melted sugar into the coconut milk mixture. Be careful, as the mixture will bubble and splash. Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved. Raise the heat to medium high, stir continuously, and cook until caramel becomes quite thick and a candy thermometer reads 240°F. Immediately remove from heat and pour into the prepared pan. Let cool completely and cut into 1″ squares. Brush your knife with melted coconut oil between cutting to avoid sticking. Wrap individually in wax paper squares. Store at room temperature.
Coconut Milk Caramels • Yield: 10 servings
Ingredients:
- 2 tbsp. coconut oil, melted, plus more for cutting caramels
- 1-16 oz. can coconut milk
- ¾ cup light corn syrup
- 1 tsp. coarse sea salt
- 1¾ cup sugar
- ¾ cup water
Coconut Milk Caramels Nutrition Facts:
• Diet:
• Calories: 139.37
• Fat: 79.11
• Carbs: 184.36
• Protein: 4.87
• Cholesterol: 0.00
• Calcium: 8.66
• Sodium: 86.74* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.