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Vickys Coconut Milk Caramels Recipe

Vickys Coconut Milk Caramels Recipe
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Category : Confectionary
Serving : 64
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Prepare the ingredients before making Vickys Coconut Milk Caramels in your home. Then, follow these steps below to serve Vickys Coconut Milk Caramels for your family or friends.

Ingredients: Vickys Coconut Milk Caramels

  • as needed spray sunflower oil
  • 470 ml can of full fat coconut milk
  • 180 ml light corn syrup / golden syrup
  • 350 g granulated sugar
  • 180 ml water
  • 1 tsp vanilla extract

How to Make Vickys Coconut Milk Caramels

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Coconut Milk Caramels in your home by yourself.

    Step 1
  • Line an 8" square cake tin or glass dish with greaseproof / parchment paper. Spray the paper with oil and set aside
  • Step 2
  • Combine the coconut milk, vanilla and syrup in a large, deep pan over a medium heat, stirring until the mixture is warm and the syrup has just dissolved into the milk. Remove the pan from the heat and set aside
  • Step 3
  • Add the sugar and water to another pan and heat, without stirring, until the sugar has dissolved and turned a golden colour. It will take a little while, around 20 minutes maybe. A candy thermometer should read 154C / 310F
  • Step 4
  • Quickly pour the sugar into the coconut milk. It will spit so be careful! Put the coconut milk pan back on the stove on medium-low and keep stirring to dissolve the caramel sugar into the mixture
  • Step 5
  • Then turn the heat up to medium-high and cook, stirring continuously until the thermometer reads 115C / 240F or soft ball stage. It will bubble and rise furiously at the beginning but it will settle down a bit when the temp creeps up. Again this will take a wee while
  • Step 6
  • Pour quickly into the cake tin and let stand at room temperature for 24 hours until set
  • Step 7
  • Release from the tin and cut into 1" cubes. It's easiest to cut if you wet your sharp knife in the spray oil between slices
  • Step 8
  • Wrap any extra caramels in parchment paper and store in an airtight container for up to a week
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