- 1 cup coconut milk (low fat)
- 1/2 cup brown sugar
- 1/4 cup pure maple syrup or honey
- 1/2 tsp vanilla extract
- juice of 1 lemon wedge
- 2 pinches of ground coarse sea salt
Once mixture begins to boil, add candy thermometer.
Leave alone without stirring until it reaches between the soft and hard ball stages (250-275* F).
This may take a while so be patient.
You can stir every so often just to make sure the bottom the the pan is not burning (this happened to me).
Remove from the heat when ready and stiry in the vanilla, lemon and salt.
pour into a parchment lined pan or into mini cupcake cases.
Fill to your desired thickness.
Allow to cool for 10 minutes before placing them in the fridge.
I did half like this, and with the other half, I rolled them in cocoa powder.