These caramels are chewy, sticky, and creamy, with a kick from the Tellicherry pepper. Tellicherry pepper has more of a sweet, aromatic taste than regular black pepper, which is perfect for these candies. When wrapped up, they make wonderful gifts for any fan of caramels.
Coconut Milk Caramels With Tellicherry Pepper [Vegan]
- 1 cup coconut milk
- 3/4 cup light corn syrup
- 2 tablespoons coconut oil, plus more for cutting
- 1 2/3 cups white granulated sugar
- 1/2 teaspoon granulated salt
- Scant 3/4 cup water
- Tellicherry pepper, to taste
- Coconut shreds
- Toast coconut shreds in the oven at 300°F for 5 minutes, or until slightly brown.
- Line an 8x8-inch baking dish with baking paper and brush with coconut oil.
- In a small pot, combine the coconut milk and salt. Heat on low until the clumps have dissolved and the mixture is warm, take off heat.
- In another pot, combine the sugar, corn syrup, and water. Stir until all the sugar granules have disappeared, then continue heating without stirring until the mixture reaches 310°F. Pour the coconut milk mixture slowly and carefully into the sugar mixture (it will splash) and stir until the mixture is uniform. Continue cooking without stirring, until the caramel reaches 240°F. Take off heat and pour into the prepared tin. Grind Tellicherry pepper on top generously and sprinkle coconut shreds over it. Cover with plastic wrap and cool completely in the refrigerator overnight, then cut into bite-sized pieces by dipping the knife into coconut oil or hot water before. If the mixture is too soft to cut, place in the freezer for 10 minutes, then try again. Wrap individually in parchment paper or candy wrappers.
You will need a candy thermometer to test keep track of the temperature.
- Coconut Milk