Coconut, Miso + Black Sesame Caramels
Create Cooking Challenge 2018 grand-prize winner Kiya Schnorr shares her recipe for sweet-and-salty caramels flavored with coconut milk and miso paste, then sprinkled with black sesame seeds.This variation of caramel candy is extra sticky and difficult to cut, but worth the effort for the amazing flavor! Note from Kiya: Be sure to use a very clean pot and utensils for candy making to avoid crystallization and other issues.
Recipe Ingredients
- - Makes about 64 caramel candies
- - parchment paper
- - 8 x 8 brownie pan (or similarly sized pan)
- - coconut oil for coating the pan and knife
- - 2 tbsp unsalted butter
- - 1 13.5 oz can coconut milk
- - 4 tbsp white miso paste
- - 1 ¾ cups sugar
- - ¾ cup water
- - ¾ cup light corn syrup pastry brush
- - candy thermometer
- - black sesame seeds
- - flaky salt
- - squares of waxed paper or parchment paper
Recipe Instructions
- Cut a piece of parchment paper large enough to fit inside and partially hang over the sides of the brownie pan. (The excess parchment paper overhang will be helpful when lifting the caramel from the dish once the caramel is set!) Coat the pan lightly with coconut oil, fit the parchment paper into the pan, then coat the surface of the parchment with more coconut oil, and set aside.
- Melt the butter in a small saucepan over medium heat. When the butter is melted, whisk in the coconut milk and miso paste. Continue to cook and whisk for 3-4 minutes until everything is warmed through and well combined. Remove from the heat and set aside.
- In a large pot (a stock pot is recommended to protect from any sputtering and bubbling), gently stir together the sugar, water, and corn syrup. Use a pastry brush dipped in water to clean any sugar crystals from the sides of the pot. Clip on a candy thermometer, and turn on the heat to medium. Try not to move, swirl, or stir the pot while the sugar boils. If the pan develops a hot spot and you do need to stir or swirl, just use your pastry brush to clean the sides again. Do not increase the heat, keep the heat at medium so the sugar cooks at the proper rate.
- When the thermometer reaches 260°F, turn off the heat and immediately pour in the prepared coconut milk mixture while whisking (be careful, as the mixture may sputter.) Whisk until fully combined, then turn the heat back on to medium-high. Continue to stir until the temperature reaches 240°F and the mixture has thickened. Pour the caramel into the prepared parchment-lined pan and tap the pan gently to release any air bubbles. After 10 minutes, sprinkle with sesame seeds and flaky salt. Cool the caramel to room temperature for at least 2 hours or overnight.
- When cooled, lift the caramel out of the baking dish by the parchment paper. Coat the surface of your knife with coconut oil to prevent sticking, and cut the caramel into 1 inch pieces. Twist waxed paper or parchment paper squares around pieces to store and share!