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Ingredients
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
Coconut Caramels
Time: 30 minutes active, 4 hours inactive Level of difficulty: high
Rich, sweet Coconut Caramels are the perfect treat anytime of day! Use coconut creamer made with your Almond Cow in these decadent candies.
Servings: about 36 caramels depending on the size you cut them into
Ingredients
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
Directions
Step 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.
Step 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.
Step 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.
Step 4
Once the candy thermometer reads the desired temperature turn the heat off. Carefully and quickly, stir in vanilla.
Step 5
Pour caramel evenly into the prepared pan.
Step 6
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.