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49 Ratings
5 star values:
12
4 star values:
14
3 star values:
14
2 star values:
6
1 star values:
3
Back to Chocolate Coconut Caramel Candies
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Chocolate Coconut Caramel Candies
Recipe Summary
prep: 25 mins
total: 8 hrs 30 mins
Yield: Makes approximately 120
Ingredients
Ingredient Checklist
Vegetable oil, for baking sheet
2 cups heavy cream
2 1/4 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1 cup toasted shredded unsweetened coconut, divided
8 ounces chopped bittersweet chocolate
Gallery
Chocolate Coconut Caramel Candies
Recipe Summary
prep: 25 mins
total: 8 hrs 30 mins
Yield: Makes approximately 120
Gallery
Chocolate Coconut Caramel Candies
Chocolate Coconut Caramel Candies
Chocolate Coconut Caramel Candies
Recipe Summary
prep: 25 mins
total: 8 hrs 30 mins
Yield: Makes approximately 120
Recipe Summary
prep: 25 mins
total: 8 hrs 30 mins
Yield: Makes approximately 120
prep: 25 mins
total: 8 hrs 30 mins
prep:
25 mins
total:
8 hrs 30 mins
Yield: Makes approximately 120
Makes approximately 120
Ingredients
Ingredients
- Vegetable oil, for baking sheet
- 2 cups heavy cream
- 2 1/4 cups sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 1 cup toasted shredded unsweetened coconut, divided
- 8 ounces chopped bittersweet chocolate
Directions
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/2 cup coconut on parchment-lined baking sheet.
Bring cream to a simmer over high heat. Remove from heat; add chocolate. Let stand 1 minute; stir to combine.
Bring sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
Stir in cream mixture; boil until caramel returns to 248 degrees.
Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, sprinkle with remaining 1/2 cup coconut, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
Reviews
Add Rating & Review
49 Ratings
5 star values:
12
4 star values:
14
3 star values:
14
2 star values:
6
1 star values:
3
Reviews
Add Rating & Review
49 Ratings
5 star values:
12
4 star values:
14
3 star values:
14
2 star values:
6
1 star values:
3
Add Rating & Review
49 Ratings
5 star values:
12
4 star values:
14
3 star values:
14
2 star values:
6
1 star values:
3
49 Ratings
5 star values:
12
4 star values:
14
3 star values:
14
2 star values:
6
1 star values:
3
49 Ratings
5 star values:
12
4 star values:
14
3 star values:
14
2 star values:
6
1 star values:
3
- 5 star values:
- 12
- 4 star values:
- 14
- 3 star values:
- 14
- 2 star values:
- 6
- 1 star values:
- 3
All Reviews for Chocolate Coconut Caramel Candies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Coconut Caramel Candies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
