This a candy recipe is delicious and sophisticated and a perfect way to show your loved ones how much they mean to you this Valentine's Day.
What You Need:
1 can of unsweetened coconut milk, shaken well
1 cup of thinly sliced unpeeled ginger
1 medium fresh Thai chile, halved lengthwise, or a pinch of crushed red pepper
¼ cup of coconut oil (solid at room temperature)
1 tsp. of sea salt
1 tsp. of vanilla
2 cups of sugar
⅔ cup of corn syrup
About 90 (4 x 3 inch ) pieces confectionary wrapping wax paper
Combine coconut milk, ginger and chile in a saucepan. Cook on low heat, stirring occasionally, until bubbling around edges. Let stand at room temp for 2-6 hours.
Strain to remove solids. Add coconut oil, salt, and vanilla. Keep warm over low heat.
Line an 8 x 8 square pan with non-stick foil or parchment paper. Lightly grease the foil/paper.
Cook sugar and corn syrup in a large saucepan, stirring pan often, until dark amber in color. Remove from heat.
Carefully add the coconut milk mixture – this will cause the syrup to bubble up a lot. Stir vigorously.
Put back on heat, stirring constantly, until a candy thermometer registers 248 F (Firm ball stage). Pour mixture into pan right away.
Let cool at room temperature at least 8 hours or overnight. Keep cold in refrigerator.
Cut caramels into ½ inch wide by 2 inch long pieces (15 x 6 rows). Wrap in the parchment paper pieces.
Be careful when you add the coconut milk – the mixture will bubble up immediately and “spit”.
Cutting the cold caramel into pieces can be done by a knife or scissors.
It is much easier to wrap the caramels in confectionary paper than cut your own pieces.