Coconut and caramel should always be paired together! They are like best friends that only make each other better when they are together. Toasting the coconut really gives it a stronger richer flavor. I love switching up traditional recipes at times and this is a flavorful twist to my homemade caramel recipe.
I like to let my caramel set up over night. It is not as sticky and it is much easier to handle. This recipe is one that I plan on making every year from now on.
With love from my kitchen to yours,
Carrie
Toasted Coconut Caramel
1 cup of butter
1 cup of corn syrup
2 1/4 cup of brown sugar
1 can of sweetened condensed milk
1/4 tsp. of salt
2 tbsp. of heavy cream
1 1/2 tbsp. of coconut extract
1 cup of toasted coconut
Instructions
- Add the coconut to a skillet over medium-low heat and stir frequently until the coconut flakes begin to brown. Be careful not burn the coconut. The coconut with brown quickly. Allow the coconut to cool completely.
- Pour cold water into a small bowl. Place the bowl next to the stove with 2 to 3 spoons next to it. Measure all the ingredients and have them ready. Line a 9×13 pan with parchment paper.
- In a thick bottom sauce pan over medium-high heat, melt the butter. Add the brown sugar, corn syrup, sweetened condensed milk, and salt to the melted butter. Stir until combined.
- Once the caramel comes to a full rolling boil, set the timer for 7 minutes and whisk it constantly. Check the caramel consistency by placing a spoon into the caramel and then dip it immediately into the cold water. When the caramel forms a soft ball, remove it from the heat, about 7 minutes.
- Immediately whisk in the coconut extract and heavy cream. Pour the hot caramel into a parchment paper lined 9×13 pan. Do not scrape the caramel off the bottom of the pan!
- Allow the caramel to cool for 3 minutes. Sprinkle the toasted coconut evenly over the top of the caramel. Wait an additional 5 minutes and place a strip of plastic wrap over the caramel. This will prevent the caramel from forming a skin on top.
- Allow the caramel to cool down completely. I like to let my caramel set up over night before I cut it. Cut the caramel into 1”x 1” strips. Wrap the caramel in 3”x 5” wax paper strips. Store the caramel in an air tight container.
Here are a few other caramel recipes you should try.
