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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

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

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.