Try this Salted Coconut Caramels recipe, or contribute your own.
Suggest a better descriptionPlace coconut milk, sugar, butter and salt in saucepan. Bring to a boil over medium high heat, stirring frequently. Continue cooking at a low boil and stirring for 30 minutes for sauce or 45-60 minutes for candies. At around 35-40 minutes the butter fat will separate from caramel, pour off and continue cooking to the desired texture (if more oil forms pour off). Keep an eye as it burns quickly at this point.
For sauce pour into jar and cool. For candies pour onto parchment paper and let cool slight then sprinkle with salt. Cool completely then cut into 1 inch squares.
* For the freshest coconut milk make homemade coconut milk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 40 | ||
Calories from Fat: 39 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 18.3mg | 1 % | |
Potassium 36.6mg | 1 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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