Rich, full-fat coconut milk and coconut cream simmer down with sugar and corn syrup into a deep, golden caramel base, slowly cooked to that perfect firm-ball stage for a chewy, melt-in-your-mouth texture. A finish of coconut oil and vanilla brings glossy shine and rounds out the flavor, while a sprinkle of flaky sea salt on top gives every square a sweet-salty snap. The whole batch sets into a thick slab you slice into thirty-six bite-sized pieces, perfect for wrapping up and gifting or stashing in the freezer for later. It's a candy-shop treat you can make entirely at home, with nothing more exotic than a saucepan and a thermometer. This one is a great fit for a vegan sweets rotation, no dairy needed to get that rich, buttery-tasting chew.
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Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly grease the parchment with coconut oil.
Combine the full-fat coconut milk, coconut cream, granulated sugar, corn syrup, and water in a medium heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves completely, about 3–4 minutes.
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