This coconut chocolate caramel has the best of love working in it. Coconut cream and chocolate made into a sweet satin caramel sauce. Its a great topper for pies, ice cream, cakes, or even to make filled chocolates. Eat it by the spoonful when no one is looking!
- 1 can Cream of coconut
- 2 cans sweetened condensed milk
- 1 c. sugar
- 1 T. vanilla
- 2 T. butter
- 1 large Hershey chocolate bar crushed into small pieces. (optional)
Add the first 3 ingredients to a kettle. Leave some room for heavy boiling.
Begin heating mixture at medium heat, stirring constantly.
Increase heat to medium high once sugar has melted in but continue stirring...it will burn if you are not stirring the bottom.
Allow mixture to reach soft ball stage, remove from heat and add butter and vanilla, stirring it in completely.
Let cool covered until lukewarm and stir in chocolate pieces.
Refrigerate in an air tight container and use within 2 weeks.