When I had an abundance of coconut milk, I came up with the idea of using it to flavor homemade caramels. They’re always among the first of my Christmas candies to disappear.—Wendy Rusch, Trego, Wisconsin
Coconut Caramels
Coconut Caramels
Prep Time
15 min
Cook Time
45 min
Yield
4 pounds
Ingredients
- 1 tablespoon butter
- 3 cups sweetened shredded coconut, divided
- 1-1/2 cups coarsely chopped salted roasted almonds, divided
- 3 cups sugar
- 1 can (13.66 ounces) coconut milk
- 1-1/2 cups light corn syrup
- 3/4 cup butter, cubed
- 1/3 cup heavy whipping cream
- 3 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Directions
- Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside.
- In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238°(soft-ball stage), about 40 minutes.
- Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer.
- Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight.
- Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts
1 piece: 75 calories, 4g fat (2g saturated fat), 4mg cholesterol, 39mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 1g protein.
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