Tropical fruits with ice and salty

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These have been amazing, the experiment worked, you can have one or two & satisfy your sweet tooth with out the guilt! The salt was a great cảm biến giving the caramels a deeper flavour & adding some punch! The coconut milk is great for my vegan friends & the taste is really subtle in the finished candy!


INGREDIENTS

12 ounce coconut milk 3 phần tư cup Maple syrup 1 teaspoon sea salt ; coarse 1 3 phần tư cups sugar ; preferably coconut sugar ba phần tư cup water 2 tablespoons coconut oil

Line the bottom and sides of a square baking dish with parchment & brush with coconut oil, set aside until your syrup is ready.

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Combine the coconut milk, syrup, coconut oil, & sea salt in a saucepan. Stir constantly on medium heat until it is warm and there are no coconut milk clumps.

In another saucepan, combine the sugar and the water và turn the stove to medium high heat và cook without stirring, until the sugar turns a light amber color.

Gradually pour the coconut milk mixture into the melted sugar, I did this in quarter batches every few minutes. Be careful, as the mixture will bubble và splash and stir continuously until all the caramel is dissolved. Raise the heat lớn medium high, stir continuously, it will be frothy và bubbly and expand to triple its size, you will know when its ready after about 20-30 minutes as the caramel becomes quite thick.

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The best way to chạy thử when it is ready is to lớn have a cup of cold water next to lớn you & a teaspoon, when the màu sắc is nice & dark & you feel its getting thicker take your teaspoon half filled with caramel và place it in the cold water, it is ready when the cold water rushes off the caramel and it forms a pliable ball. If it will not hold a shape it is not thick enough yet, và will be sticky if you try to lớn use it, more lượt thích a viscous caramel sauce. Once the sauce reaches this pliable stage, immediately remove from heat and pour into the prepared pan.

Let cool completely & cut into whatever sized squares you would like. I put my pan in the freezer for ten minutes & it was perfect. If your knife is sticking use coconut oil on the sides of the knife lớn make it easier. Wrap individually in wax paper squares. You can store them at room temperature or in the fridge if you don’t expect khổng lồ devour them all right away!


NOTES


Coconut Milk Salted Caramels12 ounce coconut milk3/4 cup Maple syrup1 teaspoon sea salt coarse1 3/4 cups sugar preferably coconut sugar3/4 cup water2 tablespoons coconut oilLine the bottom and sides of a square baking dish with parchment and brush with coconut oil, phối aside until your syrup is ready.Combine the coconut milk, syrup, coconut oil, & sea salt in a saucepan. Stir constantly on medium heat until it is warm and there are no coconut milk clumps.In another saucepan, combine the sugar and the water & turn the stove khổng lồ medium high heat và cook without stirring, until the sugar turns a light amber color.Gradually pour the coconut milk mixture into the melted sugar, I did this in quarter batches every few minutes. Be careful, as the mixture will bubble & splash and stir continuously until all the caramel is dissolved. Raise the heat to medium high, stir continuously, it will be frothy & bubbly và expand to triple its size, you will know when its ready after about 20-30 minutes as the caramel becomes quite thick.The best way to thử nghiệm when it is ready is to lớn have a cup of cold water next to you và a teaspoon, when the color is nice and dark và you feel its getting thicker take your teaspoon half filled with caramel và place it in the cold water, it is ready when the cold water rushes off the caramel and it forms a pliable ball. If it will not hold a shape it is not thick enough yet, & will be sticky if you try lớn use it, more lượt thích a viscous caramel sauce. Once the sauce reaches this pliable stage, immediately remove from heat và pour into the prepared pan.Let cool completely & cut into whatever sized squares you would like. I put my pan in the freezer for ten minutes & it was perfect. If your knife is sticking use coconut oil on the sides of the knife to make it easier. Wrap individually in wax paper squares. You can store them at room temperature or in the fridge if you don’t expect to lớn devour them all right away!
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.

Serving Size:1 Serving (862g)
Recipe Makes:1 Servings
Calories:1062
Calories from Fat:899 (85%)
Amt Per Serving % DV
Total Fat99.9g 133 %
Saturated Fat87.9g 439 %
Monounsaturated Fat4.7g
Polyunsanturated Fat1.3g
Cholesterol0mg 0 %
Sodium99471mg 3430 %
Potassium892.1mg 23 %
Total Carbohydrate50.1g 15 %
Dietary Fiber0g 0 %
Sugars, other50.1g
Protein6.9g 10 %
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.