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Macadamia & Coconut Caramels

Total Time

Prep: 25 min. Cook: 25 min. + chilling

Makes

64 pieces (1-1/2 pounds)

I collect cookbooks from all over the world and use them to create new dishes. These smooth caramels have a scrumptious and exotic flavor. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Macadamia & Coconut Caramels Recipe photo by Taste of Home

Ingredients

  • 1 teaspoon plus 1/2 cup butter, divided
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sweetened condensed milk
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts
  • 1/2 teaspoon vanilla extract

Directions

  1. Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside.
  2. In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining 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° (firm-ball stage).
  3. Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours.
  4. Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container.

Nutrition Facts

1 piece: 56 calories, 3g fat (1g saturated fat), 5mg cholesterol, 23mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 0 protein.

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