ALWAYS more Yewande, please. Have made several of her recipes, and they are wonderful. Her jollof rice is one of my favorite recipes now. Love hearing her stories and the background on her recipes. Can't wait to try these!
I liked this video by the time I got to 1:00. And I actually applauded when she rolled them in coconut to get the sticky sides coated. These look DIVINE!
I am so making this tonight!!!😱🙌🏼Thank you so much! Also thank you so much for sharing your memories about it! So cool to hear about different experiences! In Russia we’ve had people selling homemade lollipops outside our school! Had sneak around about getting them too🙈🤣
❤️🔥✝️🕊 Thank you Yewande🙏🏼 Just found this video; have been looking for a coconut caramel candy This is the closest I’ve found, to what I remember from childhood. Definitely, Love the idea of the spices. Going to try it. 🙏🏼 Asking The LORD ALMIGHTY many for many Blessings & Protection for You & Loved ones ❤️✝️❤️
New to your videos, but I really like them so far. I happened to have everything to make these, so went ahead and did it. Very easy! I couldn’t wait for them to completely set up, so I dove in after about 45 minutes. They turned out great!
Ditch the industrially processed foods like corn syrup and you have a fan. Cultures have been making these treats for centuries if not millennia without the assistance of any stabilizers or chemicals, we can do the same :)
What would happen if I skipped the corn syrup? It can be bought in my country but it's not an ingredient that we're used to so I'm not sure it's worth to buy it just for this recipe. Because I *really* want to make these, make no mistake there.
The corn syrup prevents crystalization when making candy, especially when you want a smooth not grainy texture like in caramels. Lyle's golden syrup would work the same way.
Graham, old dad jokes went out decades ago. Go make some Chicken. Pot. Pie, ok? ... or not, get back to your old, non-pot, boozing self, aka reality? How many decades have you been arresting your brain and/or mental facilities? Too many people like you trying to promote their own YT channels on the coattails of other, more successful YT channels. Ugh. Thought you were cute w your jokes many months ago. Lately? 💤😴💤 At least have the class to bring something that closely resembles something closely related to content of comments like the rest if us, ok? It's easy to coattail. It's far more difficult to be original than to tell old dad food jokes. Get it? Got it? Good... Hope so, for your sake. Stay safe and well. Qualified for DOPE way back in Y2K (horrific medical issues and in hospital for months at a time, yet another 30 days in a SNF, aka Nursing Home/Skilled Nursing Facilities for yet another 30 days, amongst many other med issues). Might be a reason why they call it DOPE, right? Something to do w the Grey matter between the eustachian tubes, and how it kills nerve cells? Google it, when you find a few moments of sobriety, aka, non-doped-up brain. Say... 90 days clean and sober? Hate to see a good man whose brain is arrested in time go downward into the drug-infused spiral. Google it. It applies both to Pot and Booze. Watched a dear loved one go through it, for many years. Praying for a better outcome for you and yours. Truly. ⚘🙏❤🙏⚘
Ok I’m sorry but is NYT food our new Bob Appetite? If it is I hope I pray to god that they don’t and aren’t making the same mistakes that CondenNaste did
Agreed. Condè Nast is the parent corp of several subsidiary corporations. We used to reference it when sailing on/around our friends' Yachts from Puget Sound/Seattle to off the West Coast and between Mazatland and PV. We reciprocated by bringing a few bags of freshly caught seafood (Salmon, Crab, fresh veg, etc.) from Seattle's Pike Place Market Seafood (the flying fish) where I was a Paralegal for 31 years, and hosting them at Mt. Bachelor and Whistler for skiing, Port Townsend Jazz Festivals, our Season's tickets at The Fifth Avenue Theatre in Seattle for CATS, The Phantom (Michael Crawford and Sarah Brighrman, who is the former wife of Andrew Lloyd Webber), Showboat, etc. Sir (annointed by the Queen herself) Andrew Lloyd Webber wrote The Phantom for Sarah's vocal range, btw. Great recipes. Global travel. Love it! Stay safe and well, to you and yours, from somewhere near Seattle and around the World.
What mistakes are those? In my view, NYT Cooking should seek to overtake and eliminate Bon Appetite, with a diverse cast of presenters, overall great content, and delicious recipes. And I hope NYT Cooking succeeds.
No. Please, let us not push them into this space. Personality is important - and I for one love who NYT has and continued to get - but they need to keep the focus on the actual food and recipes, not "shows"/series. NYT Cooking already has a niche - food. Not entertainment. I love the entertainment and shows, too, but someone else can step into that space. Sohla is with Babish now (which is awesome). Let's let them shine.
@@MIG106 Is Sohla with Babish in like a full-time capacity? I thought she left just the video part of BA and was staying on staff, but I could definitely be wrong!
Golden Syrup in the UK/EU will do it. You can basically use any Inverted Sugar Syrup, based on your regional equivalent. It helps a lot with preventing the caramel sugars from crystallising.
@@christinabrugger7058 Molasses isn't an invert sugar, it's the leftovers of sugar refinement, so it'll ruin the caramel. Honey also won't work, nor will Maple or Agave. It needs to be a sugar that is gently heated until the Glucose breaks down into Sucrose. I sadly don't know what options are available off the shelf in Austria in order to help you with it, but it definitely isn't a matter of just using any sweet syrup you can find. It *must* be Sucrose-based invert sugar syrup.
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
ALWAYS more Yewande, please. Have made several of her recipes, and they are wonderful. Her jollof rice is one of my favorite recipes now. Love hearing her stories and the background on her recipes. Can't wait to try these!
I love watching Yewande. I love how fun she is but also how she presents her culture with such pride 🥰
This is such a good video, WE LOVE Yewande Komolafe!!!
You can never go wrong with a Yewande recipe! Her presence is so calming too
Wow, she's great. No more Bon Appetit, society has progressed past the need for Bon Appetit
I loooove Yewande.... More Yewande content!!
Yewande is the best. Favorite to watch on this channel ❤️
I liked this video by the time I got to 1:00. And I actually applauded when she rolled them in coconut to get the sticky sides coated. These look DIVINE!
I am so making this tonight!!!😱🙌🏼Thank you so much! Also thank you so much for sharing your memories about it! So cool to hear about different experiences! In Russia we’ve had people selling homemade lollipops outside our school! Had sneak around about getting them too🙈🤣
❤️🔥✝️🕊 Thank you Yewande🙏🏼 Just found this video; have been looking for a coconut caramel candy This is the closest I’ve found, to what I remember from childhood. Definitely, Love the idea of the spices. Going to try it.
🙏🏼 Asking The LORD ALMIGHTY many for many Blessings & Protection for You & Loved ones ❤️✝️❤️
Yewande is absolutely precious
great video also LOVE HER she is great
(first time seeing a vid of hers but will b back 4 more)
New to your videos, but I really like them so far. I happened to have everything to make these, so went ahead and did it. Very easy! I couldn’t wait for them to completely set up, so I dove in after about 45 minutes. They turned out great!
Looks great. What can we substitute for the corn syrup? If possible.
These coconut Carmel’s look amazing! Thanks!
Fabuloso! Hace mucho quería una receta de caramelos especiados!
Oh yum! They sound good
This reminds me a little bit of a brazilian sweet treat called cocada. It makes sense. We have a lot of african influence in our cooking 🤔🤔
That looks soooo gooood!
We need “smell-oh-vision!” Definitely trying this and thanks for posting!
Ditch the industrially processed foods like corn syrup and you have a fan. Cultures have been making these treats for centuries if not millennia without the assistance of any stabilizers or chemicals, we can do the same :)
How long do these keep in a stored jar or container?
ok yes the recipe but also the FASHION
She has such a sweet personality
Wonderful. Thank you!
Very nice and very different... God bless ❤️🙏
Okay this recipe looks fantastic but I have an important question: WHERE can I buy a pair of those amazing earrings?!
This looks so amazing!!! Definitely making this!
great recipe my friend,., looks yummy.
This would be good to top off a biscuit or pie base, like a Nigerian vanilla slice
What would happen if I skipped the corn syrup? It can be bought in my country but it's not an ingredient that we're used to so I'm not sure it's worth to buy it just for this recipe. Because I *really* want to make these, make no mistake there.
The corn syrup prevents crystalization when making candy, especially when you want a smooth not grainy texture like in caramels. Lyle's golden syrup would work the same way.
Do you really need the corn sirup? Hard to come by where I live. Could I substitute for something else?
Id try the cardamom in there but ginger would be too spicy for me in a caramel. Cardamom though is bomb in sweets.
Brown rice syrup instead of corn syrup 👍🏼
I only have a bag of sweetened coconut but I'm still gonna make this. I need some sugar today.
So good
Ooo I’m sad this was only just recommended, I would have made these for my holiday cookie exchange! Now I’ll just have to make them for me, haha.
Will it still work without the corn syrup? It’s not something I generally have in my house.
Would this melt if it’s hot outside like 84? I wanted to make something to give to people at a prayer event
Those caramels really look Coco-*NUTS!*
Graham, old dad jokes went out decades ago.
Go make some
Chicken. Pot. Pie, ok?
... or not, get back to your old, non-pot, boozing self, aka reality? How many decades have you been arresting your brain and/or mental facilities?
Too many people like you trying to promote their own YT channels on the coattails of other, more successful YT channels. Ugh.
Thought you were cute w your jokes many months ago.
Lately? 💤😴💤
At least have the class to bring something that closely resembles something closely related to content of comments like the rest if us, ok?
It's easy to coattail.
It's far more difficult to be original than to tell old dad food jokes.
Get it?
Got it?
Good...
Hope so, for your sake.
Stay safe and well.
Qualified for DOPE way back in Y2K (horrific medical issues and in hospital for months at a time, yet another 30 days in a SNF, aka Nursing Home/Skilled Nursing Facilities for yet another 30 days, amongst many other med issues).
Might be a reason why they call it DOPE, right?
Something to do w the Grey matter between the eustachian tubes, and how it kills nerve cells?
Google it, when you find a few moments of sobriety, aka, non-doped-up brain. Say... 90 days clean and sober?
Hate to see a good man whose brain is arrested in time go downward into the drug-infused spiral.
Google it. It applies both to Pot and Booze.
Watched a dear loved one go through it, for many years.
Praying for a better outcome for you and yours.
Truly. ⚘🙏❤🙏⚘
You might also do well to update your thumbnail photo to a more current version.
It is, after all, closing in on the end of the year, 2020... lol!
Yewande: don't put it in the fridge or freezer
Me: but-!
Ok I’m sorry but is NYT food our new Bob Appetite? If it is I hope I pray to god that they don’t and aren’t making the same mistakes that CondenNaste did
The only thing they are missing to be the new BA is chefs with personality :(
Agreed. Condè Nast is the parent corp of several subsidiary corporations. We used to reference it when sailing on/around our friends' Yachts from Puget Sound/Seattle to off the West Coast and between Mazatland and PV.
We reciprocated by bringing a few bags of freshly caught seafood (Salmon, Crab, fresh veg, etc.) from Seattle's Pike Place Market Seafood (the flying fish) where I was a Paralegal for 31 years, and hosting them at Mt. Bachelor and Whistler for skiing, Port Townsend Jazz Festivals, our Season's tickets at The Fifth Avenue Theatre in Seattle for CATS, The Phantom (Michael Crawford and Sarah Brighrman, who is the former wife of Andrew Lloyd Webber), Showboat, etc.
Sir (annointed by the Queen herself) Andrew Lloyd Webber wrote The Phantom for Sarah's vocal range, btw.
Great recipes. Global travel.
Love it!
Stay safe and well, to you and yours, from somewhere near Seattle and around the World.
What mistakes are those? In my view, NYT Cooking should seek to overtake and eliminate Bon Appetite, with a diverse cast of presenters, overall great content, and delicious recipes. And I hope NYT Cooking succeeds.
No. Please, let us not push them into this space. Personality is important - and I for one love who NYT has and continued to get - but they need to keep the focus on the actual food and recipes, not "shows"/series. NYT Cooking already has a niche - food. Not entertainment. I love the entertainment and shows, too, but someone else can step into that space. Sohla is with Babish now (which is awesome). Let's let them shine.
@@MIG106 Is Sohla with Babish in like a full-time capacity? I thought she left just the video part of BA and was staying on staff, but I could definitely be wrong!
🎉🎉🎉
Is there a substitute for the Cornsirup? Can't get that here..
Golden Syrup in the UK/EU will do it. You can basically use any Inverted Sugar Syrup, based on your regional equivalent. It helps a lot with preventing the caramel sugars from crystallising.
@@TheHalcyonTwilight Well. I'm not sure, if there is golden Syrup available in Austria. Honey, Agave or Maplesyrup.
@@TheHalcyonTwilight Or Molasses.. But, if that doesn't change the taste to much?
@@christinabrugger7058 Molasses isn't an invert sugar, it's the leftovers of sugar refinement, so it'll ruin the caramel. Honey also won't work, nor will Maple or Agave.
It needs to be a sugar that is gently heated until the Glucose breaks down into Sucrose. I sadly don't know what options are available off the shelf in Austria in order to help you with it, but it definitely isn't a matter of just using any sweet syrup you can find. It *must* be Sucrose-based invert sugar syrup.
What about giving exact measurements???????
❤️❤️❤️🙌🏽🙌🏽🙌🏽
Looks great, but sorry, I'm not paying NYT for recipes...
13 ounce full-fat coconut milk can
2 cups(400g) sugar
60ml corn syrup
half a teasponn fine sea salt
teaspoon ground ginger
1/4 teasponn ground cardamom
oven temp for coconut 350F
Whose replika brought them here?
Love her and the video. Not a sweets/candy fan. Sorry, thumbs ↓