Ingredients:

  • 1 can (400ml) full-fat canned coconut milk
  • 100g organic cane sugar
  • 1 pinch sea salt

Instructions:

  1. Combine ingredients. Pour 1 can (400ml) coconut milk into a heavy bottomed saucepan and add 100g organic cane sugar. Note: Mixing while cold prevents the sugar from seizing.
  2. Dissolve sugar. Heat the mixture over medium heat, stirring constantly until the sugar grains are no longer visible.
  3. Initiate simmer. Bring the liquid to a very gentle simmer until tiny bubbles break the surface.
  4. Reduce heat. Drop the temperature to the lowest setting possible to maintain that lazy bubble.
  5. Simmer steady. Let the milk cook for 45 minutes without a lid.
  6. Scrape sides. Every 10 minutes, use a spatula to scrape down the sides until the buildup is re incorporated.
  7. Check volume. Watch the pot until the liquid has reduced by half and looks darker.
  8. The spoon test. Dip a cold metal spoon into the mix; it's ready until it coats the back thickly without running off immediately.
  9. Finish seasoning. Remove from heat and stir in 1 pinch sea salt.
  10. Cool completely. Transfer to a glass jar and let it sit at room temperature. Note: It will thicken significantly as it cools.