Palm Nectar Caramel Candy

Palm nectar, also known as coconut nectar, is a natural sweetener derived from the sap of coconut palm flowers. It is often used as a liquid alternative to sugar and boasts a mild, caramel-like flavor.

 

The nectar is collected by tapping the flowers of the palm and is minimally processed, making it a sustainable and environmentally friendly product. 

It retains many nutrients, including minerals and amino acids, and has a low glycemic index, making it a healthier choice compared to refined sugars.

You can find palm nectar in specialty food stores, organic markets, and online retailers. Popular brands include Wildly Organic, Copra Organic, and Cocofina. 

These nectars are commonly used in baking, cooking, or as a drizzle for pancakes or desserts. They are also available on platforms like Amazon and through specific producers like Copra Coconuts, which offer organic and sustainably harvested options.

How Palm Nectar and Caramel Pair

The natural sweetness of palm nectar complements the buttery, creamy richness of caramel, creating a balanced treat. 

The slight hint of earthiness in palm nectar adds depth to the candy, making it a unique twist on classic caramel. The result is a delightful confection that highlights the flavors of both ingredients without being overly sugary.

Palm Nectar Caramel Candy Recipe

Ingredients

1 cup palm nectar (or substitute with coconut nectar if unavailable)

1/2 cup heavy cream

1/2 cup granulated sugar

1/2 cup unsalted butter (cut into pieces)

1/4 teaspoon salt

1 teaspoon vanilla extract

Directions 

Line an 8x8-inch baking pan with parchment paper and lightly grease it.

In a medium saucepan, mix the palm nectar, sugar, butter, and salt. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture begins to boil.

Attach a candy thermometer to the saucepan and let the mixture cook, stirring occasionally, until it reaches 240°F (soft ball stage).

Remove the saucepan from heat and stir in the vanilla extract. Be careful as it might bubble up.

Pour the caramel into the prepared pan and let it cool at room temperature until firm, about 2 hours. Once set, cut into small squares or desired shapes.

Wrap individual pieces in wax paper or parchment and store in an airtight container for up to a week.