- 1 ½ cups coconut creamer
- ¾ cup organic coconut palm sugar (you can use organic cane sugar this will make the caramels much lighter in color)
- ½ cup coconut oil
- ⅓ cup agave (you can use pure maple syrup if you are wanting more of a maple flavor)
- ¾ tsp sea salt
- 1 tsp vanilla extract
- Line an 8-inch square pan with 2 pieces of parchment paper, allowing it to hang over all sides. Place the pan on a flat, heat proof surface.
- Combine coconut creamer, sugar, oil, agave and salt in a medium, heavy-bottomed pot and bring to a boil over medium-high heat, stirring often.
- Once it starts to boil, clip a candy thermometer to the edge of the pot and continue to boil, stirring constantly, until the thermometer reads 240-250F, about 20 minutes. If you want soft, chewy caramels go to 240F. If you want hard caramels go to 250F.
- Once the candy thermometer reads the desired temperature turn the heat off. Carefully and quickly, stir in vanilla.
- Pour caramel evenly into the prepared pan.
- Let cool completely, about 2 hours. Refrigerate until completely firm, 2 to 3 hours. Once firm, use kitchen shears to cut into pieces. Wrap individually in wax paper, store in an airtight container in the refrigerator.