Caramels can be stored in an airtight container at room temperature up to 1 month.
This recipe didn't set up for me. I used the recommended coconut milk too. It set up way to soft and sticky to handle, so I dissolved it in water and recooked it, this time to 254 degrees, instead of 248. Same result - too soft or sticky to handle and cut into pieces. The flavor was good though.Read More
I loved the flavor of the caramels and I REALLY want these to work, however, I had trouble with a big layer of oil settling to the top of the caramel. I'm thinking it has to do with the fat content in the coconut milk, any suggestions on how much fat I should be looking for (going to go try to find the suggested brand today and try again).Read More
Delightful! These caramels were chewy, smooth, with just the right balance of creamy coconut & spicy ginger. A wonderful holiday treat.Read More