Sweet & Spicy Sesame Coconut Caramels

1. 1

   Line a square baking dish with parchment paper.

2. 2

   In a large, heavy-bottomed pot fitted with a candy thermometer, bring coconut milk to boil and then simmer over medium heat until reduced by half.

3. 3

   Whisk in coconut sugar and the 1/4 tsp of salt, stir until it all dissolves.

4. 4

   Cover pot and bring to a boil over medium heat. Let boil, covered, for 2-3 minutes, then uncover and continue to boil, stirring occasionally until the temperature reaches 220u00b0 F.

5. 5

   Stir in the sesame seeds and coconut flakes. Continue to boil, stirring often to prevent burning until temperature reaches 250u00b0 F.

6. 6

   Remove from heat and stir in the ginger, lemongrass, and sambal olek.

7. 7

   Pour into prepared baking dish and even it out using an offset spatula.

8. 8

   Let cool 2-3 hours, then remove from the baking dish and slice into cubes. Wrap pieces individually in squares of waxed or parchment paper, or just store in an air tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.