Coconut Sugar Caramels
2/3 cup Anthony’s Coconut Sugar ⅓ cup maple syrup ⅓ cup coconut cream ⅓ cup butter ⅓ cup Anthony's Coconut Oil
In a small saucepan, combine the coconut sugar, maple syrup, and coconut cream; mix well. Bring to a simmer over low heat. Simmer for 15 minutes. Transfer to a glass bowl and let cool a minute. Add the butter and coconut oil; mix well. Transfer to a greased loaf pan. Freeze until set. Cut into squares. If not eating immedietly, wrap caramels in wax paper or plastic wrap. Store in an airtight containter in the freezer.