COCONUT CARAMELS

Coconut Caramels image

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

Time 1h

Yield 4 pounds.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
3 cups sweetened shredded coconut, divided
1-1/2 cups coarsely chopped salted roasted almonds, divided
3 cups sugar
1 can (13.66 ounces) coconut milk
1-1/2 cups light corn syrup
3/4 cup butter, cubed
1/3 cup heavy whipping cream
3 teaspoons vanilla extract
1 teaspoon ground ginger
1/2 teaspoon salt

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.