Salted Coconut Caramels

INGREDIENTS

• 1 Cup Coconut Sugar
• 1 Tablespoons CannaOil
• 3 Tablespoons Extra Virgin Coconut Oil
• 1/8 Cup Filtered Water
• 1/8 tsp Real Salt
• 1/2 teaspoon organic vanilla extract

DIRECTIONS

1. Line a bread loaf pan with parchment paper.
2. In a small pot over medium heat, combine coconut sugar, cannaoil, extra virgin coconut oil, filtered water, and salt.
3. Once combined, increase heat med-high and watch the candy thermometer until it reads 240°F.
4. Remove pot from heat and stir in vanilla extract.
5. Quickly pour into lined bread loaf pan and allow to cool in the fridge for at least an hour. The caramel should be sticky but hold together when rolled and molded.
6. Cut caramel into 12 pieces and roll into parchment paper (for cuteness).