Coconut Cream Caramels Recipes

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COCONUT CARAMELS



Coconut Caramels image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 pounds.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT CARAMELS



Coconut Caramels image

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

1 cup/85 grams shredded, unsweetened coconut flakes
Coconut oil or nonstick cooking spray, for greasing the pan
1 (13-ounce/390-gram) can coconut cream or full-fat coconut milk
2 cups/400 grams granulated sugar
1/4 cup/60 milliliters corn syrup
1/2 teaspoon fine sea salt
1 teaspoon ground ginger
1/4 teaspoon ground cardamom

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.

VEGAN COCONUT CARAMEL



Vegan Coconut Caramel image

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

1 cup coconut milk
⅓ cup brown sugar
2 tablespoons vegan margarine (such as Earth Balance®)
2 teaspoons vegan margarine (such as Earth Balance®)
1 teaspoon vanilla extract

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

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