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| Cranberry or Pineapple Caramels |
"This is a favorite Christmas candy in my family. The cranberry caramels are a little tart with the sweet and you can really taste the butter in the pineapple caramels."
Ingredients :
- 1 cup finely chopped cranberries
- 1 cup white sugar
- 1 cup corn syrup (such as Karo®)
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/4 cup butter
Instructions :
| Prep : 10M | Cook : 45M | Ready in : 1H35M |
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- Butter a 9x5-inch loaf pan.
- Combine cranberries, sugar, corn syrup, and salt in a heavy, large saucepan; bring to a boil. Heat to 245 degrees F (118 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, 20 to 30 minutes.
- Gradually stir cream and butter into cranberry mixture, keeping the boil steady. Cook until 245 degrees F (118 degrees C) is reached again, 5 to 10 minutes. Pour mixture into the prepared loaf pan. Cool caramel in pan on a wire rack, about 1 hour. Remove caramel from pan, cut, and wrap individually or serve from pan.
Notes :
- For pineapple caramels, drain one 8-ounce can of crushed pineapple. Blend in a blender until pureed and use in place of cranberries.
- Recipe can be doubled and put in a 9x13-inch pan.
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