coconut caramels!

I recently lost my candy thermometer and decided to grab one while I was at the market the other day. When I got home I absolutely NEEDED to use it. I thought about different candies I like and checked my pantry for ingredients I had on hand – you know me, one trip to the store is about all I can handle a day – there is no second trip. I saw that I had some shredded coconut and decided that coconut caramels would be a good treat. The caramels I ended up making were smooth and milky and the coconut on top added a little punch of texture and sweetness that was absolutely fantastic. I shared these with a lot of friends and everyone agreed that they were a hit! You really do need a candy thermometer to make these, don’t try to wing it because it won’t work out well.


What you need:

  • 1/2 cup unsalted butter
  • 1/2 cup heavy whipping cream
  • 3 tbs water
  • 1/4 cup light corn syrup
  • 1 cup sugar
  • 1/8 cup shredded coconut

Line a 9 x 5 loaf pan with oiled parchment paper (cut to fit with about an inch leeway on all sides).

Pour heavy cream into a microwave safe bowl and add butter in small pieces. Microwave until butter is melted completely, about 1-2 minutes.

In a small saucepan, combine corn syrup and water. Add sugar and stir to moisten, but be careful not to splash sugar all over your pan. Place over medium heat until sugar begins to boil, cover for 1 minute. Remove lid and attach candy thermometer to the side of your pan. Cook until your sugar mixture reaches 320 degrees. Pour in your butter and cream mixture slowly – it will cause bubbling – I would recommend pouring it in 4 or 5 increments, stirring with your thermometer as you go. Once all is incorporated, the temperature will have dropped. Allow it to come back up to 240 degrees and then remove from heat and pour into prepared pan.

Cool for 30 minutes and then top with shredded coconut. Cool for another 3 hours before cutting.



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