These delicious chili-spiked caramels are perfect for anyone on your gift list, especially those who prefer Gluten Free Meals. Thai chili brings complex, fruity heat to these fragrant caramels; substitute a pinch of crushed red pepper, if desired. To package them to give as gifts, individually wrap caramels in parchment paper, twisting the ends to seal securely. Place in a cellophane bag or a decorative tin.

Table of Contents

Vegan Coconut-Ginger Caramels

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Ingredients

  

• 1 13.5 oz can unsweetened coconut milk
• 1½ cups thinly sliced ginger
• 1 medium re Thai chili, halved lengthways, or 1 inch crushed red pepper
• ¼ cup coconut oil, plus more for greasing
• 1 tsp fine sea salt
• 1 tsp vanilla extract
• 2 cups granulated sugar
• ⅔ cup light corn syrup
• 90 4x3 inch parchment paper plus more for baking dish

Instructions

 

• Combine coconut milk, ginger and Thai chili in a small saucepan. Cook over low heat stirring occasionally, until bubbling around edges (10-15 minutes). Remove from heat. Let stand at room temperature, uncovered, 2-6 hours, or let come to room temperature and refrigerate overnight. Reheat coconut mixture over low heat, stirring occasionally, until thin and pourable (3-5 minutes). Pour through a strainer into a bowl. Discard solids.
• Lightly grease an 8-inch square baking dish with coconut oil. Line with parchment paper, allowing at least 2 inches of overhang on all sides. Lightly grease parchment paper, and set aside.
• Return infused coconut milk to saucepan. Add coconut oil, salt and vanilla. Keep warm over low heat until ready to use, stirring occasionally to mix melted oil.
• Cook sugar and corn syrup in a large high-sided saucepan over medium heat, swirling the pan often, until the mixture is dark amber, (16-20 minutes). Remove from heat. Carefully add coconut milk mixture, whisking constantly until a candy thermometer registers 248℉ (firm ball stage), 4-8 minutes. Immediately pour the mixture into a prepared baking dish. Let cool, uncovered, at room temperature, for at least 8 hours or overnight.
• Using parchment paper overhang as handles, lift the caramel sheet from the baking dish; discard the parchment paper. using kitchen shears, cut the caramel sheet into 15 (1/2-inch wide) rows. Cut each row into 6 (2 inch long) pieces to yield 90 caramels (minus the ones you eat). Center 1 caramel along 1 long edge of parchment paper. Roll to wrap caramel. Twist ends to seal. Repeat with remaining caramels and parchment paper.

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Tip: To reduce sticking, use kitchen shears to cut caramels into bite-size pieces; spray shears with cooking spray for added protection.

Want more Gluten Free  Meals That Heal? Check out our Meal Plan