Coconut Ginger Caramels

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

Directions:

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.

Notes:

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.

Tag us on Instagram @tuck.ins or Facebook @TuckInsFoods to show us your Vegan Candies and other vegan treats you are baking this Valentine's Day!

By Carol Levy