This recipe for chewy coconut milk caramel candies comes from Lagos, Nigeria.
Line the bottom and sides of an 8"x8" square baking dish with parchment and brush with coconut oil; set aside.Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2 1⁄2-3 minutes until mixture is just warm and any coconut milk clumps are dissolved. Remove from heat and set aside.In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet.
Be careful, as the mixture will bubble and splash. Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved. Raise the heat to medium high, stir continuously, and cook until caramel becomes quite thick and a candy thermometer reads 240°F. Immediately remove from heat and pour into the prepared pan. Let cool completely and cut into 1" squares. Brush your knife with melted coconut oil between cutting to avoid sticking.
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