Coconut sugar is derived from the sap of coconut palm trees. It retains some nutrients found in the sap and has a caramel-like flavor, making it a great alternative to refined sugars in various recipes. It’s particularly popular among those looking for a less processed sweetener.

1 cup coconut sugar
1 cup roasted peanuts
1/4 cup water
A pinch of salt

Prepare Your Equipment: Line a baking sheet with parchment paper and set aside.
Cook the Sugar: In a saucepan, combine coconut sugar, water, and salt. Cook over medium heat, stirring until the sugar dissolves.
Boil: Allow the mixture to boil without stirring until it reaches a hard crack stage (around 300°F or 150°C). This can take about 10-15 minutes.
Add Peanuts: Quickly stir in the roasted peanuts and pour the mixture onto the prepared baking sheet.
Cool and Break: Let it cool completely, then break into pieces and enjoy!

Tip: Keep an eye on the sugar as it cooks, as it can burn quickly.

2 tablespoons coconut sugar
1/8 teaspoon baking soda
Parchment paper

Prepare Your Workspace: Grease a flat surface with coconut oil and place a piece of parchment paper on it.
Melt the Sugar: In a small saucepan, heat the coconut sugar over medium heat, stirring continuously until it melts and turns a light caramel color (about 2 minutes).
Add Baking Soda: Remove from heat and quickly stir in the baking soda. The mixture will froth.
Shape the Candy: Spoon out the mixture onto the parchment paper and flatten it. Use a cookie cutter to stamp a shape in the center.
Cool: Let it cool completely before enjoying your Dalgona candy.

Note: This candy hardens quickly, so be prepared to work fast!

1 1/2 cups coconut sugar
1 cup coconut nectar
1 cup coconut cream
3 tablespoons ghee (or coconut oil)
Sea salt for topping

Prepare Your Pan: Grease a baking pan and line it with parchment paper.
Combine Ingredients: In a large pot, mix all ingredients except the sea salt. Cook over medium-high heat, stirring frequently.
Monitor Temperature: Use a candy thermometer to cook until the mixture reaches 250°F for soft caramels or 270°F for firmer ones.
Cool and Cut: Pour the mixture into the prepared pan and let it cool. Once set, cut into squares and sprinkle with sea salt.

Storage: Store in an airtight container at room temperature for up to two weeks.

2 1/4 cups coconut sugar
1/4 cup soy creamer
6 tablespoons vegan butter
2 teaspoons agave nectar
1 teaspoon vanilla
1 1/2 cups pecan halves

Prepare Your Pan: Line a baking sheet with wax paper.
Combine Ingredients: In a saucepan, combine all ingredients and cook over medium-high heat, stirring occasionally.
Boil: Once boiling, stir continuously until the temperature reaches 238°F to 240°F.
Spoon and Cool: Remove from heat, stir until it thickens slightly, and drop spoonfuls onto the prepared pan. Let cool completely.

Coconut sugar is not only a healthier alternative to refined sugars but also adds a delightful flavor to various candy recipes. Whether you’re making Peanut Brittle, Korean Dalgona Candy, Salted Caramels, or Vegan Pralines, these treats are perfect for satisfying your sweet cravings while enjoying the benefits of coconut sugar. Try these recipes today and indulge in delicious, homemade candy!