Coconut Caramels

Instructions

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. Once the candy thermometer reads the desired temperature, turn the heat off. Carefully and quickly, stir in vanilla.
5. 5. Pour caramel evenly into the prepared pan.
6. 6. Let cool completely, about 2 hours. Refrigerate until completely firm, 2 to 3 hours. Once firm, use kitchen shears (or a very sharp knife) to cut into pieces. Wrap individually in wax paper and store in an airtight container in the refrigerator.