Vickys Coconut Milk Caramels, GF DF EF SF NF
Vickys Coconut Milk Caramels, GF DF EF SF NF

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys coconut milk caramels, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Coconut Milk Caramels, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Vickys Coconut Milk Caramels, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys coconut milk caramels, gf df ef sf nf using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Coconut Milk Caramels, GF DF EF SF NF:
  1. Make ready as needed spray sunflower oil
  2. Take 470 ml can of full fat coconut milk
  3. Make ready 180 ml light corn syrup / golden syrup
  4. Take 350 g granulated sugar
  5. Make ready 180 ml water
  6. Get 1 tsp vanilla extract
Steps to make Vickys Coconut Milk Caramels, GF DF EF SF NF:
  1. Line an 8" square cake tin or glass dish with greaseproof / parchment paper. Spray the paper with oil and set aside
  2. Combine the coconut milk, vanilla and syrup in a large, deep pan over a medium heat, stirring until the mixture is warm and the syrup has just dissolved into the milk. Remove the pan from the heat and set aside
  3. Add the sugar and water to another pan and heat, without stirring, until the sugar has dissolved and turned a golden colour. It will take a little while, around 20 minutes maybe. A candy thermometer should read 154C / 310F
  4. Quickly pour the sugar into the coconut milk. It will spit so be careful! Put the coconut milk pan back on the stove on medium-low and keep stirring to dissolve the caramel sugar into the mixture
  5. Then turn the heat up to medium-high and cook, stirring continuously until the thermometer reads 115C / 240F or soft ball stage. It will bubble and rise furiously at the beginning but it will settle down a bit when the temp creeps up. Again this will take a wee while
  6. Pour quickly into the cake tin and let stand at room temperature for 24 hours until set
  7. Release from the tin and cut into 1" cubes. It's easiest to cut if you wet your sharp knife in the spray oil between slices
  8. Wrap any extra caramels in parchment paper and store in an airtight container for up to a week

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