Coconut Caramels

• unsalted butter↗85g g

  plus extra for the pan

• coconut cream200ml ml
• vanilla extract↗½ tsp
• golden granulated sugar↗150g g
• golden syrup↗150g g
• desiccated coconut↗4 tbsp
• neutral oil

  for cutting, e.g., sunflower oil

Step-by-step instructions

1. 1

   Butter and line the bottom and sides of a 20 × 30 cm pan with parchment paper. Pour the coconut cream into a saucepan together with the butter and vanilla, bring to a gentle boil. Return the pan to melt the butter, then remove from heat.

2. 2

   In a separate saucepan melt the sugar and golden syrup together, stirring occasionally. When the sugar crystals dissolve, bring to a boil and cook until the temperature reaches 155 °C on a candy thermometer. Remove from heat and quickly whisk the coconut mixture. Return to heat and cook until the mixture reaches 127 °C, whisking constantly.

3. 3

   Pour the caramel into the pan, tilting it so it reaches the corners. Let it set for 15 minutes, then sprinkle with desiccated coconut. Allow it to cool completely at room temperature. Cut into squares with a very sharp knife lightly greased with oil, then wrap each in a square of parchment paper, folding the sides. Store in an airtight container for up to one week.