DAIRY FREE COCONUT CARAMELS (GLUTEN FREE, VEGAN, & TOP 8 FREE, TOO!)
The same texture and rich flavor of regular caramels, without the dairy!
Provided by Megan Lavin
Time 35m
Number Of Ingredients 7
Steps:
- *Before you get started, I have since found a recipe I like better, it's easier and it's more consistent. I'd recommend jumping over to my: EASY, CHEWY DAIRY FREE CARAMELS instead before proceeding with this one. If this one suits your fancy more, than by all means, continue.
- Line the bottom and sides of an 8″x8″ square baking dish with parchment and brush with coconut oil; set aside.
- Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved. Remove from heat and set aside.
- In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet. Place over medium high heat and let cook, without stirring, till the sugar turns a light amber color. I made these by judgement as I did not have a candy thermometer. This should roughly take 10 minutes. Immediately remove from heat and pour in the coconut milk mixture a little at a time. Be careful, as the mixture will bubble and splash.
- Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved. Raise the heat to medium high. If the mixture begins to boil over (which it shouldn't if you're using a deep pan which is best), reduce heat and continue to cook until caramel becomes quite thick. No need to stir (unless you're checking the thickness). This could take a good 15-20 minutes. Be patient! Just make sure the caramel is really thick. It looks like karo syrup to me as far as texture goes. You can test it with some cold water and see that it's at a firm ball stage. If using a thermometer, have it be between 245-250 degrees Fahrenheit.
- Immediately remove from heat and stir in vanilla. Pour into the prepared pan. Let cool completely and cut into 1″ squares. If they're a bit sticky put them in the fridge to set a little--make sure your glass dish is cooled before you do so. To make it easier to cut them brush your knife with melted coconut oil between cutting to avoid sticking. Wrap individually in wax paper squares. Store at room temperature.
- Then, the true test of Christmas comes. Will you share with your neighbors or wolf them all down yourself? I won't tell if you eat them all yourself, after all --it's only an 8x8 :)
Nutrition Facts : Calories 129 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
COCONUT CARAMELS
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
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.
MACADAMIA & COCONUT CARAMELS
I collect cookbooks from all over the world and use them to create new dishes. These smooth caramels have a scrumptious and exotic flavor. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 64 pieces (1-1/2 pounds).
Number Of Ingredients 8
Steps:
- Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage)., Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours., Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container.
Nutrition Facts : Calories 56 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 23mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
COCO-NUT CARAMEL CHEWS
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
- Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
- Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
CHOCOLATE COCONUT CANDIES
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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