Salted Coconut Caramels
These salted coconut caramels are made with all natural ingredients including coconut oil and coconut sugar. Completely vegan and made without refined sugar, this is a sweet treat that's perfect for edible gifts or squirrelling away for yourself.
Servings 24 caramels
- 3/4 cup coconut oil
- 1 cup coconut sugar
- 1/3 cup agave nectar or other liquid sweetener
- 4 Tablespoons coconut butter
- 1/2 vanilla bean seeds scraped out
- pinch sea salt
- coconut chips and coarse salt for sprinkling optional
Prepare a glass of ice water to keep beside the stove. Line a baking sheet with parchment paper.
Melt coconut oil over medium-high heat in heavy-bottomed pot, and add coconut sugar and agave. Stir continuously so that the sugars don't burn or stick to the bottom.
Add coconut butter, vanilla bean seeds, and salt. Continue stirring as the caramel begins to bubble and come together.
When the caramel begins to pull away from the bottom of the pot as you stir, remove from heat. Drop a small spoonful into the glass of ice water. If it forms a soft ball, you're in business. Alternately you're looking for about 120°C / 245°F on a candy thermometer.
Pour the mixture out onto the parchment paper, and sprinkle with coconut chips and coarse salt. Let the caramel cool completely.
Cut into small squares, and wrap individually in parchment paper.
- I've made this recipe using both agave nectar for a completely vegan version, or honey. Both work out great.
- Nutrition values are an estimate only.
- A candy thermometer is not essential for this recipe, but it does help.
Calories: 106kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 14mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg