Vanilla Coconut Caramel
Vanilla coconut caramel is a quick stovetop sweet made from five pantry ingredients and ready in about ten minutes. Coconut milk stands in for the usual dairy, and margarine replaces butter, so the whole batch is free of cow's milk. The only real skill is watching the thermometer climb to 245°F, the firm-ball stage, which gives a caramel that sets soft but holds together. Spoon it warm over fruit or ice cream.
Instructions
Combine the sugar, corn syrup, coconut milk and margarine in a heavy saucepan and set it over medium heat, stirring until the sugar dissolves and the margarine melts.
Bring the mixture to a boil and keep cooking, clipping a candy thermometer to the side of the pan so the bulb sits in the liquid without touching the bottom.
Continue until the thermometer reads 245°F, the firm-ball stage. A small spoonful dropped into cold water should form a firm ball that holds its shape when pressed.
Take the pan off the heat and stir in the vanilla extract. Expect some steam and a little spitting as it goes in.
Serve the caramel while it is still warm.
Make it personal.
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