Coconut Milk Caramels
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Author Notes: I wanted to make a coconut milk based caramel with a distinct coconut flavor. I searched for a recipe and found an interesting vegan one: http://dicedtomato.blogspot.com/2010/01/updated-coconut-milk-caramels.html. I wanted to use butter (since I had purchased 4 lbs of unsalted butter from Costco for my caramel making extravaganza.) I also wanted to use less corn syrup & increase the coconut factor. I decided to top the caramels with lightly toasted unsweetened flaked coconut, and add some vanilla and coconut extract. - hardlikearmour
Food52 Review: These caramels are delicious. They're velvety with a perfectly balanced coconut flavor, distinct but not overpowering. The instructions were clear and the caramels were easy to make. The toasted coconut added a welcomed crunch to a well balanced bite. I will be making these again and again, and many family members may be getting some for Christmas!
- Marcal
Makes about 100 caramels (9- by 13-inch pan)
- 1 13.5 oz can coconut milk (not lite, I used Chaokoh brand)
- 14 tablespoons unsalted butter (or Earth Balance vegan butter replacement)
- 1/2 teaspoon kosher salt (Diamond brand preferred)
- 1/2 cup water
- 1/4 teaspoon cream of tartar
- 3 cups sugar
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (or replace with an additional teaspoon vanilla extract)
- 1 cup lightly toasted unsweetened shredded coconut
- Line a 9- by 13-inch baking pan with parchment paper, so the paper is only going up 2 opposite sides (essentially forming a sling to remove the caramel with later). Spray with neutral flavored cooking spray.
- Combine coconut milk, butter, and salt in a 1 to 2 quart sauce pan. Heat over medium low heat while preparing sugar mixture.
- Dissolve the cream of tartar in the water in a 6-quart stock pot. Add in the sugar and corn syrup, and bring to a boil over medium-high heat swirling pan occasionally to dissolve the sugar. Once sugar is dissolved and mixture is boiling you will need to keep a pretty close eye on the pan. If you are using a candy thermometer you will notice the mixture hovers near the boiling point for a while then starts to climb fairly rapidly. As the mixture approaches 310 degrees F, you will want to start swirling it fairly frequently as caramelization is imminent. Once caramel color is to your liking remove pan from heat. The pan will retain some heat so I like to remove the caramelized sugar mixture from the heat at about 325-330º F, or when it is a golden brown color.
- Slowly pour the warm coconut mixture into the the sugar mixture. It will boil violently and create hot steam, so use caution. Stir with a wooden spoon until sugar syrup has all dissolved into the cream.
- Return caramel mixture to medium-high heat and bring the mixture up to 244-245º F, or lower end of firm ball stage (if you drop about a 1/2 teaspoon of the mixture into a bowl of refrigerator cold water it should form a ball, that is not soft but still malleable.) Stir often, scraping the bottom of the pan. As you get close to your target temperature you may want to turn the heat down to low if you are using a gas stove, or completely off if you are using an electric stove to slow things down. Your caramels can go from too soft to tooth breaking within a short time frame. You will also want to stir close to continuously as you get close to your target temp to prevent burning.
- Remove from heat and quickly stir in the vanilla and coconut extracts. Pour caramel mixture into prepared 9- by 13-inch pan. Immediately sprinkle the surface of the caramel with an even layer of the toasted coconut; lightly press coconut into the surface of the caramel using a pancake turner to help get maximum adherence. Allow to cool at room temperature until barely warm to the touch. Use parchment paper to remove from the pan, then cut caramel into 1-inch squares, or whatever size pieces you prefer. I find the caramels easier to cut if they are slightly warm, and I spray my knife with a little bit of cooking spray. Wrap individually with waxed paper, and store in an airtight container.
- Note: Caramel making is a bit trial-and-error based on humidity and other factors. If your caramels come out too soft, modify the final temperature up 1-4 degrees. If they come out too hard, modify down. This recipe scales down by half to an 8-inch square pan if you want to make a smaller amount or feel like experimenting!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Coconut Test This Recipe
- This recipe was entered in the contest for Your Best Holiday Confection
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10 days ago Summer of Eggplant
Thank you for this.
10 days ago hardlikearmour
hardlikearmour is a trusted home cook.
You are welcome.
10 days ago lapadia
This is mouthwatering, love your caramels, love coconut, they are THE best ever...all flavors!!
10 days ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you!!
over 1 year ago Cookie16
My goodness these look good! I'm so glad I found these!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, cookie16! I hope you'll try making them.
over 1 year ago MaryMaryCulinary
I can't wait to make these! How long do they keep, wrapped and airtight? i was thinking of sending some by post so I don't eat all 100 pieces myself!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I'm pretty sure they'd last at least 2 weeks tightly wrapped. I hope you get a chance to make them!
over 1 year ago wssmom
So deserving of a CP!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, wssmom! I was thinking the same thing about your black & white cookies.
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, Marcal, for such lovely testing notes!
over 1 year ago gingerroot
YUM! I love the idea of coconut milk caramels and am not sure how I've missed these before.
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, gingerroot! I'm a huge coconut fan so I had to make them.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I just stumbled upon this and saved it - will try it out at work next week. Looks heavenly.
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Let me know how you like them! I think they are a good combo of caramel and coconut flavor, but would love your opinion on them.
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Your house must smell wonderful these days with all of the caramel ... love these! I have never made caramels but it may be time to start.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
you should give it a go, especially if you like baking and/or chemistry & don't have ADHD.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks! If you try them let me know how it goes, I know caramel-making can be fussy so I would like to know if my instructions are okay!
over 2 years ago campagnes
ooh, MAN, I have got to make these! They sound delicious!