Yield: 20-25 caramels
- 1 cup honey
- 2/3 cup canned full fat coconut milk, chilled
- 1/4 teaspoon cornstarch
- 1 1/2-2 teaspoons cinnamon extract (depending on how strong a cinnamon flavor desired)
- 1/2 teaspoon vanilla extract
- 3 tablespoons Butter
1. In a small bowl, separate the chilled thin coconut milk from the thick white fat coconut milk from the can.
2.. Pour 2/3 cup of the thick, white part of the coconut milk into a sauce pan. Add the honey and cornstarch and whisk to combine over medium heat. Bring the mixture to a boil and insert a candy thermometer. Occasionally stir the mixture as it bubbles and cooks. Allow the mixture to cook until it reaches soft ball stage, 245 degrees Fahrenheit (118 C).
3. Once the mixture has reached 245 degrees F, immediately add the cinnamon extract and take the mixture off the heat.
4. Once off the heat, add the vanilla extract and butter. Stir until butter is completely melted and the other ingredients are combined. Pour into a generously buttered small baking dish. Using a dish smaller than 8 by 8 inches will produce nice thick caramels. Make sure your dish is properly buttered for easy removal of the caramels.
5. Place the dish in the freezer to harden for 30 minutes. Cut into squares or scoop out and indulge! Keep left overs in the fridge or freezer. In very warm weather, they can become soft and not hold a stiff shape, so keep them cool or be sure to wrap them in individual candy wrappers.