Sweet & Spicy Sesame Coconut Caramels

• 1 can unsweetened coconut milk
• 1 cup coconut sugar
• 1 tablespoon freshly grated ginger (with a microplane is best)
• 1 tablespoon freshly grated lemongrass (with a microplane is best)
• 1 tablespoon sambal olek
• 1/4 cup sesame seeds
• 3 tablespoons finely grated, unsweetened coconut
• 1/4 teaspoon fine sea salt
• 1-2 pinches sea salt crystals (optional)

1. Line a square baking dish with parchment paper.
2. In a large, heavy-bottomed pot fitted with a candy thermometer, bring coconut milk to boil and then simmer over medium heat until reduced by half.
3. Whisk in coconut sugar and the 1/4 tsp of salt, stir until it all dissolves.
4. Cover pot and bring to a boil over medium heat. Let boil, covered, for 2-3 minutes, then uncover and continue to boil, stirring occasionally until the temperature reaches 220u0b0 F.
5. Stir in the sesame seeds and coconut flakes. Continue to boil, stirring often to prevent burning until temperature reaches 250u0b0 F.
6. Remove from heat and stir in the ginger, lemongrass, and sambal olek.
7. Pour into prepared baking dish and even it out using an offset spatula.
8. Let cool 2-3 hours, then remove from the baking dish and slice into cubes. Wrap pieces individually in squares of waxed or parchment paper, or just store in an air tight container.

unsweetened coconut milk, coconut sugar, ginger, sambal olek, sesame seeds, salt, salt crystals

Taken from food52.com/recipes/22203-sweet-spicy-sesame-coconut-caramels (may not work)