Salted Caramel Candy made with coconut sugar. Gluten-free, dairy-free, and vegan.
Prep Time:20 mins
Cook Time:35 mins
Total Time:55 mins
1 1/2 cups coconut sugar
1 cup coconut nectar (sap)
1 cup coconut cream (fat from one can of full fat coconut milk)
3 tablespoons ghee (or pastured butter or coconut oil)
1/2 vanilla bean
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Finishing Sea Salt of choice (I used Hawaiian Red Alaea and Hawaiian Black Lava)
You will need a candy thermometer to monitor the temperature of the caramel.
Prepare a 9 inch square baking pan by covering with oil then a layer of parchment paper.
Combine the coconut sugar, coconut sap, coconut cream, ghee, cinnamon and ginger in a large pot.
Scrape the seeds out of the vanilla bean and add them to the pan along with the vanilla bean itself. Bring to a boil over medium-high heat.
Watch closely so the mixture doesn’t boil over and use a candy thermometer to monitor the temperature. Cook over medium-high heat, stirring often until you reach hard-ball stage (250 degrees). This should take about 20-30 minutes (or more depending on how high your heat).
Remove the vanilla bean. If you want a harder caramel you can cook to higher temp (270 degrees). (You may have to lower the temperature to ensure the candy does not scorch.)
Pour caramel into the prepared pan and allow it to cool until completely set. (You can put it in the refrigerator to speed up the process)
Invert the caramels onto a parchment covered cutting board, sprinkle with finishing sea salt of choice then cut caramel into desired size. Individually wrap the coconut sugar caramels in wax paper and then decorative paper of choice.
Store in an airtight container at room temperature up to 2 weeks.