Date Syrup CaramelsAdd To My Recipes
Add all the syrup, coconut milk, and salt to a small saucepan. Bring to a low boil and let cook until temperature reaches 248 degrees (on a candy thermometer).
Add in vanilla, then pour into a small foil pan lined with greased parchment paper. Refrigerate until hardened.
Cut into individual pieces and wrap in wax paper. Keep frozen until ready to serve.
Note: This recipe provided with permission from kosher.com
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.