Thursday, December 29, 2011

Macadamia & Coconut Caramels

Butter for greasing
1 c. light brown sugar, packed
1/2 c. light corn syrup
1/4 tsp. cream of tartar
1/2 c. butter
3/4 c. sweetened condensed milk
1/2 c. flaked coconut
1/2 c. macadamia nuts, chopped
1/2 tsp. vanilla

Line an 8-inch square baking dish with foil, and grease the foil with butter. Set aside.

In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar, and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244 F (firm-ball stage).

Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours.
Using foil, lift candy out of dish. Gently peel off foil. Cut caramel into 1 inch squares. Wrap individually in wax paper; twist ends. Store in an airtight container.

Recipe from Taste of Home

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