VEGAN COCONUT CARAMEL
I use this caramel for making diary-free Twix® bars! It has a delicious caramel flavor, and is just as yummy as all those non-vegan alternatives out there. In fact, I'm not vegan, and I prefer it! You could make it a little harder to make caramel candies, or a little runnier for dipping caramel apples.
Provided by atalanta0jess
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine coconut milk, brown sugar, 2 tablespoons plus 2 teaspoons margarine, and vanilla extract in a saucepan. Heat on low, watching carefully and stirring occasionally, until mixture registers 236 degrees F (113 degrees C) on an instant-read or candy thermometer. Remove from heat. Mix in any grease that separated from the mixture, or carefully pour it off.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 9.9 g, Fat 9.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 6.3 g, Sodium 42.8 mg, Sugar 9 g
COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
CARAMEL APPLES WITH COCONUT & CHOCOLATE DRIZZLE
Adding ooey, gooey, sweet and sticky caramel to a crisp fall apple is always a good idea. And adding coconut and chocolate on top of that? Brilliant.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
- Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
- Cover large plate with parchment; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Dip apples in coconut; place on prepared plate. Refrigerate 15 min.
- Microwave chocolate in separate microwaveable bowl 1 to 1 min. 15 sec. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drizzle chocolate over apples; return to plate.
- Refrigerate 1 hour or until chocolate is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)
Nutrition Facts : Calories 540, Fat 21 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 5 g
COCONUT APPLE CAKE
I like to share this cake with friends and neighbors. Serve it plain, frost it or top with whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.
Nutrition Facts :
CARAMEL APPLE COCONUT DESSERT
Make and share this Caramel Apple Coconut Dessert recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400f degrees.
- In a small bowl, stir together, brown sugar, honey, cinnamon, salt and coconut milk.
- Place apple slices in a 4 cup casserole with a lid; pour brown sugar mix over apples and stir to coat.
- Sprinkle coconut over and mix in; put the lid on and bake for 30 minutes.
Nutrition Facts : Calories 298.9, Fat 12.6, SaturatedFat 10.9, Sodium 50.6, Carbohydrate 51, Fiber 8.4, Sugar 39.6, Protein 1.9
More about "coconut caramel apples recipes"
PALEO CARAMEL APPLES | AMY MYERS MD
From amymyersmd.com
Estimated Reading Time 3 mins
- In a saucepan, bring coconut milk and maple syrup to a boil over medium-high heat. Be sure to stir frequently to make sure it doesn’t burn.
- Once at a boil, reduce to a simmer and let boil until reduced to desired consistency (this will take at least 30 minutes for it to begin to thicken and may need longer depending on how thick you would like). Stir occasionally to continue to keep from burning to the bottom.
- Once to desired consistency, remove from heat and stir in coconut oil and vanilla. Stir occasionally to keep coconut oil incorporated.
- Once at room temperature, drizzle caramel over or submerge apples in caramel. Place on parchment paper and let chill in refrigerator.
HOMEMADE CARAMEL APPLES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (64)Category Candy
- Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick about 3/4 down into the apple.
- Line a large baking sheet with a silicone baking mat (preferred) or grease the pan with butter. Caramel usually sticks to parchment or wax paper.
- Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
- Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Some readers have been cooking to 240°F (116°C) and saying the caramel sticks much better to the apples that way. Stick with anywhere between 235°F – 240°F. Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. Don’t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
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