Cranberry or Pineapple Caramels ​ ​ Servings: 45
Prep Time: 10 m​ Cook Time: 25 m​ Yield: 45
Total Time: 1 h 35 m
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
Directions
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.
Nutrition Facts
Serving Size: 1/45 of a recipe.
Amount Per Serving
% Daily Value
Calories: 63
3%
Calories from Fat: 18
3%
Total Fat: 2g
3%
Saturated Fat: 1g
5%
Cholesterol: 6mg
2%
Sodium: 28mg
1%
Total Carbohydrates: 12g
4%
Fiber: 0g
0%
Sugars: 12g
Protein: 0g
0%
Vitamin A:
1%
Vitamin C:
0%
Calcium:
0%
Iron:
0%