Having had my share of baking lately, I wanted to try something I hadn’t made before. It still had to be sweet and not too tough. Recently my cousin had sent me this lovely bottle of cooking coconut oil which I wanted to use, and today I got my chance. I always thought coconut oil was good for hair but little did I know its other benefits. Coconut Oil is ideal for Cooking. Studies show that it is better for you than many of the other options on the market. Plus, it can help you with the good cholesterol that your body needs. We tend to always think of cholesterol as something bad but that doesn’t have to be the case.Many people like to cook with olive oil, but it is expensive. It is no secret that the economy is tough so people have to make cut backs where they can. Every dollar at the grocery store should be carefully calculated. The use of coconut oil for cooking can help you to get value in terms of your health and for taste. At the same time, it can help you to cut back what you are spending on items when you go shopping at the grocery store.There are several brands out there that you can select from, and that will influence the quality of what you get. It is a good idea to carefully evaluate the options on the market so that you can get something that works very well. Don’t be fooled by clever marketing ploys or the packaging. Read reviews online to find out what you should consider buying and what you should stay away from when it comes to coconut oil for cooking. One of the best coconut oils you can buy on the market is from Coconut-Oil-UK.Com. Some of the products offered are organic, and that can be something you are interested in to promote even better health benefits. Make sure you always read the labels carefully. There is both refined and unrefined options too, and there isn’t any evidence to suggest one may be better than the next. If your family enjoys sweets but you don’t want them to have all the bad that comes from them, change the recipe with coconut oil. You can use it to replace butter and Crisco to make pies, crusts, cookies, and more. If you want to encourage your family to eat more veggies, sauté them in a skillet on the stove with coconut oil. The taste is very pleasing and one that may even get your picky eaters to ask for seconds! The food you cook will taste different and it will smell different when you cook it with coconut oil. Most people find the smell and taste it creates to be very appealing. They seem to enjoy their food more and they feel great knowing that they have taking a small but significant step in eating healthier overall.

A little search on coconut oil and I found me a nice recipe that reminded me of my days in Ghana. These beautiful Amber coloured chewy candies are a household treat and unimaginably delicious. the flavour of the coconut is so mild and the caramel just perfect.

And on this sweet note and the Holy Occasion of  Eid-ul-Adha may the blessings of Allah lighten up your way & lead you to happiness, success and peace  A very Happy Eid Mubarak to all of you.

Ingredients

adapted from Saveur 

2 tbsp. coconut oil, melted, plus more for cutting caramels
1-16 oz. can coconut milk
¾ cup corn syrup
1 tsp. coarse sea salt
1¾ cup sugar
¾ cup water

Instructions

Line the bottom and sides of an 8″x8″ square baking dish with parchment and brush with coconut oil; set aside. Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved.Remove from heat and set aside. In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet.  Place over medium high heat and let cook, without stirring, till the sugar turns a light amber colour. I made these by judgement as I did not have a candy thermometer. This should roughly take 10 minutes. Immediately remove from heat and pour melted sugar into the coconut milk mixture, a little at a time. Be careful, as the mixture will bubble and splash.  Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved.  Raise the heat to medium high. If the mixture begins to boil over, reduce heat and continue to cook, stir continuously, and cook until caramel becomes quite thick. This could take a good 15 minutes. But just make sure the caramel is really thick. Immediately remove from heat and pour into the prepared pan. Let cool completely and cut into 1″ squares. Mine were a bit sticky so I put them in the fridge to set a little.Make it easier to cut them.Brush your knife with melted coconut oil between cutting to avoid sticking. Wrap individually in wax paper squares. Store at room temperature.

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Comment :

Those must be delicious! I love the use of coconut milk in this recipe.

Cheers,

Rosa

Kajal

Hey Rosa the coconut milk lends a delicate flavour to the caramel. I was very happy with these.

Good job Kajal! Easy & Fast – just what I like :). I never though about using coconut oil this way. Thanks for recipe Kajal!

There is something so comforting about sweet, salty, soft caramels…it takes me back to childhood.

Yours look beautiful! (Great coconut oil facts too!)

Kajal

David, you’re most welcome, hope you try it someday, its is very easy

Valerie, they’re so addictive, you cant stop at one 🙂

Kajal

I just love your website and this recipe will work perfectly here in Mozambique!!!!
Thank you!!!!

Andrea

I just made these using chamomile tea instead of water and honey instead of corn syrup. They turned out really really well. Though they took a bit longer than what you said, But I am probably at a higher elevation. I also added about 10 drops of peppermint oil in right at the end and intend on using them as cough drop substitute for my family. They already love them! Thank You so much for having very nearly exactly what i needed!

-Andrea @ thisrednecklife.blogspot.com

Stephanie

I have made traditional (dairy) caramels since childhood. Now that I’m dairy free, I was excited to try these. They smelled & looked like my old recipe. They did not work for me. I used a candy thermometer, along with my own judgement, having made them for 45+ years. They turned out super brittle and not edible. The flavor is close, but not as good as Grandma’s.

Kajal

Hey Stephany, firstly thanks for getting back. I can’t possibly put a finger on what went wrong. I know I followed these there’s exact steps and got beautiful caramels right there. Perhaps give it another go ?

Peter

I’ve made caramels with great success, want to know if I can just swap the butter it calls for with coconut oil.
I’m Using coconut oil that’s been infused with herbal meds so naturally the more butter/ oil the better for me. The recipee calls for 1/2 cup butter can I just use 1:1 with the coconut oil?

Kajal

Hello Peter, yes half cup of coconut oil should work. Ive haven’t tried making it with oil myself, but its worth a shot. Do let me know how it goes.
Good Luck

Jodie

I was wondering if there is something I can substitute the corn syrup for I was thinking honey but I’m not sure if that will work

Kajal

Hello Jodie … I don’t think Honey would quite do the trick.

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