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Making Allergy-Friendly Candies




  • 2 cups (475 mL) water
  • 1 7 oz (200 gram) box of creamed coconut (I used Let’s Do…Organic brand)
  • 1 1 ⁄2 cups (350 mL) brown sugar
  • 1 1 ⁄2 cups (350 mL) sugar
  • 1 tsp  salt
  • 1 tsp vanilla

 To make caramels

  1. Mix together all ingredients except vanilla, and heat until mixture reaches “Firm Ball” stage – 242 degrees F. This takes at least 20 minutes.
  2. Remove from heat, and place your pot into a sink with warm water to stop the cooking. Add vanilla, and mix thoroughly.
  3. Pour into parchment paper-lined 9 x 13-inch pan while still warm. Use the back of a knife to score into 1-inch square pieces.
  4. Let cool completely overnight and break into pieces. Caramels can be wrapped in parchment paper or cellophane.

Next: Toffee

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