fbpx

Chef's Mandala

Gourmet Import Universe

caramel coconut crunch

Coconut Caramels

6 reviews
Loading...
Recipe courtesy of

WHAT IS COCONUT CRUNCH?

If you are a caramel lover as well as a coconut lover, these candies are for you. Soft chewy caramel is enhanced by crunchy toasted coconut in these bite sized treats. If you want to get really decadent, dip the cooled caramels into melted dark chocolate for a swoony candy delight.  When serving coconut crunch, don’t forget just how miraculous this fruit is.  It is both a calorie rich food and tough water container that can also be used to make tools and clothes all in one!

 

SUGGESTIONS WHEN MAKING COCONUT CRUNCH

  • Tricks of the Trade

Caramel is very easy to make at home–providing you have the right tools. A good candy thermometer is key and you’ll want to have wax paper on hand to wrap your individual candies when cooled. If you are going to dip the finished caramels in chocolate, a double boiler is the best way to get chocolate to the perfect velvety consistency.

  • Be Careful!!!

Sugar is a unique ingredient.  Once it is heated past a certain point a chemical reaction occurs.  Even when you stop supplying heat, it will continue to increase in temperature.  And sugar can get VERY hot.  Some of the worst burns I’ve seen in professional kitchens are from cooking sugar.  Always wear long sleeves, gloves, etc if you’re caramelizing sugar.  That way if you accidentally get any splatters, it will be on your clothing which you can immediately remove instead of on your skin.

 

WHAT PAIRS WELL WITH COCONUT CRUNCH?

While pairing like flavors with like is a solid suggestion, in this case you already have a lot of sweet and coconut going on.  Try something different to cleanse your palette – acidic white wines, whiskey or even a very dry cider. (written by Chef Stef)

0 saved
60
caramel coconut crunch
Yield: servings   
Difficulty:
Serving Size 2 caramels
Calories 200 cal
Fat Content 14g

Ingredients
Click To Add Selected Items to My Shopping List

Directions

1Line an 8x8 square baking pan with 12x8 parchment paper rectangle allowing the long edges to fall over the side of the pan and then lightly grease the parchment and pan with cooking spray or butter.
2Heat the butter and cream in a small saucepan over low heat until just melted and combined, 3 to 4 minutes. Remove from the heat.
3Combine the corn syrup and the water in a medium saucepan over medium-low heat, then add the sugar. Using a wooden spoon, stir just until the sugar is moistened and resembles wet sand. Then increase the heat to medium-high and bring the mixture to a boil for 1 to 2 minutes. Cover the pan and boil for 1 minute longer. This will add moisture to the pan.
4Remove the lid and continue to boil the mixture until it reaches 320°F (160°C) on a candy thermometer or the edges of the mixture in the pan begins to look light brown, 6 to 7 minutes.
5Slowly add the butter mixture, stirring well and cooking until the mixture reaches 240°F (116°C).
6Pour the hot caramel into the prepared 8x8 baking dish and sprinkle the toasted coconut evenly over the top. Use a rubber spatula to gently press the coconut into the hot caramel.
7Set the pan aside until the caramel almost completely cools, about 45 minutes.
8Using the parchment paper that is hanging over the side of the pan, lift the caramel sheet out of the pan and, using a sturdy chefs knife or bread knife, slice the caramels into 1x1 inch squares.
9Wrap each caramel in a 4x4 square of wax paper and twist each end tightly. Store in a airtight container.
PRINT RECIPE
SHOW NUTRITION
This is just an example, will depend on the Nutritional API service used.
Per serving, based on 8 servings. (% daily value)
  • Calories296
  • Fat16.8 g (25.9%)
  • Saturated9.3 g (46.6%)
  • Trans0.5 g
  • Carbs24.8 g (8.3%)
  • Fiber0.8 g (3.3%)
  • Sugars7.1 g
  • Protein9.9 g (19.9%)
  • Cholesterol161.7 mg (53.9%)
  • Sodium332 mg (13.8%)

Related Products

shun, meat cleaver, knife

SHUN CLASSIC MEAT CLEAVER (7″)
cookie sheet

VOLLRATH EVERWEAR COOKIE SHEET
parchment, baking

KATBITE BAKING PARCHMENT PAPER (200 PIECES)

Ideas you'll love

grana padano sauce

Grana Padano Sauce
conchiglie with pesto

Conchiglie With Pesto Cream Sauce
tartar sauce

Tartar Sauce
saganaki

Saganaki
beef stock

Beef Stock
minestrone soup

Classic Minestrone Soup

Footer

EXPLORE