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Coconut and Hazelnut Milk Caramel Cooking tree

How to make Coconut & Hazelnut Milk Caramel

by Cooking Tree
Published: Updated:

In Cooking Tree, Coconut & Hazelnut Milk Caramel is on the menu, and we’ll show you how to make it from scratch.

When you want to eat something sweet, I made a great homemade milk caramel! Hazelnut and coconut toppings add flavor and texture~ When you eat caramel with a small amount of butter, the buttery flavor is even more delicious. Tastes like chewy butterscotch candy?!

This is ^__^ If you give it as a gift, the recipient will really like it. It’s a simple recipe, all you have to do is add all the ingredients at once and boil it. Be sure to make it at home!

  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree
  • Coconut and Hazelnut Milk Caramel Cooking tree

Follow along with the 📝 recipes below👇🏾👇🏾

Coconut and Hazelnut Milk Caramel Cooking tree

Coconut & Hazelnut Milk Caramel

Rating: 4.0/5
( 68 voted )
Serves: 54 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Fresh cream 270ml Cream
  • 180g sugar
  • Oligosaccharide 120g Corn syrup
  • Butter 15g
  • 1/4 ts Salt
  • Vanilla extract
  • Hazelnut
  • Coconut

Instructions

  1. Lay parchment paper on the frame.
  2. Put all the ingredients in a pot and bring to a boil over medium heat, stirring continuously.
    (When it boils, adjust the heat to low.)
  3. Remove from heat when the color changes to brown and the concentration reaches a flow like oligosaccharide.
  4. Pour into the mold, add hazelnuts and coconut, and harden in the refrigerator for 1-2 minutes.
  5. Remove the parchment paper from the mold, dip a knife into cooking oil, and cut into appropriate size.

Did You Make This Recipe?
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Recipe video

Thank you for watching~


Enjoy


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