Fresh Coconut and Cardamom Caramels

Name: Fresh Coconut and Cardamom Caramels
Yield: Makes about 1 kg/2¼ lb
Ingredients: freshly grated flesh of 1 coconut; 500 g/1¼ lb/2½ cups caster (superfine) sugar; 200 ml/7 fl oz/scant 1 cup golden (light corn) syrup; 225 ml/7½ fl oz/scant 1 cup double (heavy) cream; 50 g/2 oz/¼ cup unsalted butter, cut into small cubes, plus extra for greasing; 1.5 ml/¼ tsp ground cardamom; 10 ml/2 tsp white rum

Preparation info

Makes about
1
kg

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

This might seem like an unusual flavour combination for caramel, but it works very well. The texture of fresh coconut suspended in chewy caramel is a lovely surprise, while the distinctive flavour of the cardamom cuts through the sweetness. The rum adds the finishing touch to make these a tropical taste sensation!

Ingredients

freshly grated flesh of 1 coconut
500 g/1¼ lb/2½

Dessert
Gluten-free
Vegetarian
Confectionery

Method

Grease and line a 20 x 30cm/8 x 12in baking tin (pan) with baking parchment.
Heat a large, heavy pan and drop the grated coconut into it, in batches, stirring constantly until it is dry and flaky. Put the coconut into a bowl and set aside.

Energy 4419kcal/18575kJ; Protein 12g; Carbohydrate 692g, of which sugars 692g; Fat 208g, of which saturates 135g; Cholesterol 408mg; Calcium 454mg; Fibre 10g; Sodium 1049mg