Coconut Sugar Salted Caramels

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October 17, 2014October 23, 2019

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Yummy Caramels with a hint of sea salt, wrapped in wax paper, that you can make at home! And if that’s not good enough, they are Vegan, Vegetarian, Paleo, Primal Friendly, Gluten-free, dairy-free and refined sugar-free!! I’ve been experimenting with making caramels with healthy coconut sugar (and failing) over the past few weeks, not at the fault of the coconut sugar, but at my culinary skills. I’m a really good cook but I’m not really into following directions and exact science that caramelization of sugars require. Last night I madeCoconut Sugar Homemade Tootsie Rollsafter being inspired by The Nerdy Farm Wifeandblogged about it– huge success! Theseyummy fudge chewsfurther inspired me to try a similar technique to make the caramels I’ve been working on… Yippee! It worked great! and I’m really excited to share this recipe with you.

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Ingredients

1 cup coconut sugar
1/4 cup Coconut Oil
1/8 cup Water, filtered
1/8 teaspoon Sea Salt
1/2 teaspoon Vanilla

Instructions

Combine everything (except vanilla) in a small sauce pan and bring to a boil over medium heat, stirring occasionally
Using a candy thermometer, continue simmering/stirring to 250 degrees F. Remove from heat and stir in the vanilla. Pour into a parchment paper lined small square/rectangle container and allow to cool. While your caramels are firm yet flexible, use Kitchen Shears to cut into pieces (long sticks or individual bite squares) and wrap individually in wax or parchment paper. Enjoy!!

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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I tried this and maybe it was beginner’s luck, but they came out great! The instructions on my thermometer says to insert into liquid to 2″ plus, so I felt I had to double the recipe. Luckily it came out fine, that first time. The second time (because my husband ate them all in a week!) I now believe I heated to a higher temperature, over 250, following the marks on the thermometer that said Hard Ball was about 260…and they didn’t work at all. Very sugary, the consistency of maple sugar candies, grainy. But they taste good, so he’s eating them anyway. I’d like to get back to the toffee consistency, am I just heating it too much? The first batch seemed to work so quickly, the second was slower…I used all the ingredients just as you wrote the recipe. Thanks for any help!
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1. higher heat will yield more of a hard candy instead of caramel
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Could this be used for chocolate caramel pecan turtles do you know?
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1. Sure!
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Can I use Avocado oil instead of coconut butter?
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1. I haven’t personally tried that swap. So unfortunately I can’t say for sure.
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  1. Ok, Thanks!
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Hey! Looks great! Can they be stored out of the fridge?
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1. Yes as long as your home isn’t too warm.
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Just made this, it’s cooling now. The color is darker than I expected, but I followed the recipe exactly and I just sampled it—it’s AMAZING! I nearly burned my face off, but it was worth it ???
I saw some of the earlier comments about the oil and water separating…this seemed to be happening to mine at first, but when it reached the boiling and stirring point, it incorporated perfectly. Thanks for the recipe! One of my fav AIP finds a year into the diet.
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I’m a total novice at using a candy thermometer so I ended up just winging it there after trying to measure temp a couple times. My caramels ended up a bit gooey (probably for not measuring temp properly) but oh so delicious. Thanks for the recipe!
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I was looking for a good recipe to use with my Cannabis infused coconut oil.
OMG!!
Amazing!! Perfect texture, chewy and creamy. I made it exactly how the recipe was written only substitution the reg oil with my canna-coconut oil
????
Thank you!!!
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1. Hi Yvette, I’m so grateful for your comment! I was also looking for recipes for my cannabis coconut oil, I use it for all my pain, depression, n anxiety, thank God for weed, huh? Since i refuse to take drugs, know the consequences of trusting the ‘medical’ community, herbs and other natural helps like tumeric n fresh ground black pepper, still learning though…I wish you well, n I thank whoever came up with this recipe, much peace n love…😊❤🕊💚✌
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Hello Hayley, thank you for your effort to post the recipe. It is exactly what I’ve been looking for. I am going to try it RIGHT NOW.
God bless!!!
Sven Baidenmann
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Is it the same if I use extra virgin coconut oil? And can I use pink salt? #confused
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1. sure!
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I am on strict Autoimmune Paleo protocol, can the coconut sugar be replaced with raw honey, pure maple syrup, date sugar, maple sugar, sucanat or evaporated cane juice?
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1. I’m not sure that they are direct substitutions, you may want to look for caramel recipes using those sweeteners.
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Thank you! I just made these and they are sooooo wonderful!!! I added crushed pecans & sprinkles of sea salt to the top of them mmmmmm!!
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Hi I tried making these and my coconut sugar and coconut oil stayed separated so they didn’t turn out
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1. Grace – I’m so sorry you had trouble making them 🙁 I’ve made these hundreds of times over the past 5 years and the recipe works for me every single time. What brands of coconut sugar/oil did you use? Did you use a thermometer and is it calibrated correctly?
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  1. I used organic coconut sugar and oil from trader joes I’m not sure the brand at the moment. My sugar just didn’t dissolve, should I have lowered the heat to give it more time ?
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    1. Your coconut sugar did not melt at 250 degrees F?
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      1. I had the same happen and it looks like the sugar is melted but the oil separates. A quick look found that the answer is a variety, no, a cornucopia of possibilities for blundering. Pot type, thermometer, heating rate, max temp, frequency and time of stirring, room temp and humidity, whether the gnomes are favoring you that day, etc
        I don’t think I stirred enough and either didn’t have had enough in the pot for the thermometer to work correctly or it dropped significantly in temp for unknown reasons. It went up to 240 when the water was boiling out then appeared to drop to 220 after the bubbles went down. I left it on the heat to bring it back up but seemed like it was moving into burning tire territory so I took it off. Since it didn’t burn, this batch is not a waste, waited for the sugar to stiffen a bit and poured off the coconut oil too use in cookies and will see what happens with the sugar, I imagine I’ll probably be able to use it in cookies… Mmmnn cookies.
        Next time I will make an offering to the gnomes as well as use a different/better pot.
        Kudos to those lucky #&$@!&* who nailed it right away, for us blundering folk (and the inquisitive sort), here is an article explaining things better and offering some solutions:
        www.thespruce.com/why-did-my-butter-separate-when-making-toffee-or-caramel-520448
Hi there! How many would you say this recipe makes?
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1. It solely depends on how big you make them – it’s very hard to tell.
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  1. Can you give an estimate or average of how many you get each batch?
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    1. it depends on how big you’ve made them and to be honest I have never counted BUT next time I will!
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Hi! I tried making these tonight and they were super yummy, but I found them to be a bit brittle and crumbly as they cooled. I thought I might try subbing 1/2 of the coconut sugar with honey or maple syrup, and seeing if that helps them have more of a traditional chewy consistency. Have you tried this at all? Any tips?? Thanks! 🙂
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1. The brittle and crumbly texture is related to the temperature. Next time reduce your temperature slightly. Most often our thermometers are not all correctly calibrated.
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