Vickys Coconut Milk Caramels, Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Vickys Coconut Milk Caramels, GF DF EF SF NF Cooking Instructions 1 Line an 8" square cake tin or glass dish with greaseproof / parchment paper. Spray the paper with oil and set aside 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 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 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 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 6 Pour quickly into the cake tin and let stand at room temperature for 24 hours until set 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 8 Wrap any extra caramels in parchment paper and store in an airtight container for up to a week 1 Line an 8" square cake tin or glass dish with greaseproof / parchment paper. Spray the paper with oil and set aside 1 Line an 8" square cake tin or glass dish with greaseproof / parchment paper. Spray the paper with oil and set aside 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 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 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 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 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 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 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 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 6 Pour quickly into the cake tin and let stand at room temperature for 24 hours until set 6 Pour quickly into the cake tin and let stand at room temperature for 24 hours until set 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 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 8 Wrap any extra caramels in parchment paper and store in an airtight container for up to a week 8 Wrap any extra caramels in parchment paper and store in an airtight container for up to a week More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Frito Taco Bake Baked Mac and Cheese Mexican Casserole Crockpot Buffalo Chicken Strawberry and Mint Salad Easy Frito Taco Bake Baked Mac and Cheese Mexican Casserole Crockpot Buffalo Chicken Strawberry and Mint Salad Honeybunch Shortbread Varenyky (Ukrainian Dumpling) Easy Frito Taco Bake Vickys Chocolate Fruit & Nut Bites Velveeta Hamburger Helper Pork with celery root and leeks Roasted Cauliflower in Tomato Sauce Creamy lemon butter chicken Goji Berry and Ginger Tea Waffles Honeybunch Shortbread Varenyky (Ukrainian Dumpling) Easy Frito Taco Bake Vickys Chocolate Fruit & Nut Bites Velveeta Hamburger Helper Pork with celery root and leeks Roasted Cauliflower in Tomato Sauce Creamy lemon butter chicken Goji Berry and Ginger Tea Waffles