Cocoanut Caramels are a delightful confection that combines the rich and nutty flavors of dessicated coconut with the sweetness of caramel. This treat showcases the fusion of ingredients and the art of creating candies that are both satisfying and indulgent. Cocoanut Caramels invite individuals to experience the joy of crafting confections that offer a harmonious blend of textures and tastes.

Caramel candies have been enjoyed for centuries, with variations found in cultures around the world. The combination of sugar and cream cooked to a soft or hard consistency has been a cherished indulgence for generations. The history of caramel candies reflects the evolution of confectionery techniques and ingredients.

Cocoanut Caramels add a unique twist to the traditional caramel recipe by incorporating dessicated coconut. This variation introduces a delightful nutty flavor and a hint of tropical essence to the classic treat. The addition of Crisco enhances the creaminess of the caramels, resulting in a smoother texture. Cocoanut Caramels reflect the tradition of experimenting with flavors and textures to create confections that delight the palate.

INGREDIENTS

• 1 cupful dessicated cocoanut
• 2 tablespoonfuls glucose (a type of sugar syrup)
• 1 lb. brown sugar
• 3/4 cupful Crisco (or any vegetable shortening)
• 1 cupful water
• 1 cupful milk
• 1 cupful cream
• 1 teaspoonful rose extract
• 1 teaspoonful almond extract
• 1/4 teaspoonful salt

INSTRUCTIONS

1. Start by soaking the dessicated cocoanut in milk for about twenty minutes. This step helps to soften the coconut and infuse it with the flavor of the milk.
2. In a saucepan, combine the soaked cocoanut, brown sugar, glucose, salt, and one-third of the Crisco.
3. Cook the mixture over medium heat, stirring continuously to ensure the sugar dissolves and the ingredients are well combined.
4. When the mixture reaches the stage of forming a heavy thread or registers 230°F (110°C) on a candy thermometer, add the second third of the Crisco. This helps create a smooth and creamy texture.
5. Continue cooking the mixture, stirring gently, until it reaches 230°F (110°C) again.
6. At this point, add the remaining third of the Crisco, along with the cream, rose extract, and almond extract.
7. Stir the mixture well and continue to cook until it reaches the hard ball stage, which is around 250°F (121°C) on a candy thermometer.
8. Once the mixture has reached the desired temperature and consistency, immediately pour it into a tin or pan that has been greased with Crisco.
9. Allow the caramel to cool and set.
10. When the caramel is about half-cooled, cut it into individual pieces. The size of the pieces can be adjusted according to preference.
11. After all the caramels are cut, wrap each one in waxed paper. This prevents them from sticking together and makes them easier to handle.

CONCLUSION:

• Cocoanut Caramels are a testament to the joy of creating confections that blend the familiar with the innovative. The addition of dessicated coconut and the use of Crisco elevate the classic caramel to new heights, infusing it with delightful flavors and textures. The process of crafting these caramels reflects the art of candy-making, where precise temperatures and the careful blending of ingredients result in a treat that captivates the senses. The history of Cocoanut Caramels is rooted in the tradition of experimenting with flavors to create candies that offer both indulgence and innovation.