Coconut Caramels
Instructions
- 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 (or a very sharp knife) to cut into pieces. Wrap individually in wax paper and store in an airtight container in the refrigerator.
Ingredients
1 ½ cups coconut creamer¾ 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
Similar recipes
These tasty crêpes are good year round made green with the help of spirulina powder but if you're not feeling it, that can always be optional.
This Maple Sea Salt Cacao Hemp Milk tastes like a grown-up chocolate milk . Creamy, chocolatey, a little sweet, and packed with nutrients. Hemp milk is a great dairy-free option...
Love Oat milk and Almond milk? Why not take the benefits of both and mix them up together in this extra creamy fusion milk.
Craving something sweet, unique, and totally Instagram-worthy? Whether you’re an ube lover or trying it for the first time, this recipe is easy, fun, and guaranteed to become a favorite...