Coconut Caramels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
1/4 cup shredded coconut14 oz. can full-fat coconut milk2/3 cup light corn syrup1 tsp. coarse sea saltpinch ginger1 1/2 cups sugar1/4 cup water
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).
Serving Size: Makes one 8" square pan, 64 pieces
Number of Servings: 64
Recipe submitted by SparkPeople user JO_JO_BA.
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).
Serving Size: Makes one 8" square pan, 64 pieces
Number of Servings: 64
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 36.7
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 41.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
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