Recipe By Batsheva Kanter
These caramels are made with date syrup and coconut milk. They won't harden like traditional caramels, but they are much healthier! Keep these in the freezer until you are ready to serve them.
Refrigerate the coconut milk until it hardens and you can separate the cream from the liquid. We will just be using the cream for this recipe. Usually takes 24 to 48 hours.
Add all the syrup, coconut milk, and salt to a small saucepan. Bring to a low boil and let cook until temperature reaches 248 degrees (on a candy thermometer).
Add in vanilla, then pour into a small foil pan lined with greased Gefen Parchment Paper. Refrigerate until hardened.
Cut into individual pieces and wrap in wax paper. Keep frozen until ready to serve.
Sponsored by Galilee's Delicacy
