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
Calories 106kcal
Ingredients
- ¾ cup coconut oil
- 1 cup coconut sugar
- ⅓ cup agave nectar or other liquid sweetener
- 4 Tablespoons coconut butter
- ½ vanilla bean seeds scraped out
- pinch sea salt
- coconut chips and coarse salt for sprinkling optional
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 106kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 14mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg