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Macadamia & Coconut Caramels

 Macadamia & Coconut Caramels
I collect cookbooks from all over the world and use them to create new dishes. These smooth caramels have a scrumptious macadamia-coconut flavor. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
64 ServingsPrep: 25 min. Cook: 25 min. + chilling


  • 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 flaked coconut
  • 1/2 cup chopped macadamia nuts
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • Line an 8-in. square baking dish with foil and grease the foil with 1
  • teaspoon butter; set aside.
  • 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).
  • 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-in. squares. Wrap individually in waxed paper; twist ends.
  • Store in an airtight container. Yield: 1-1/2 pounds.

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Macadamia & Coconut Caramels (continued)

Nutritional Facts: 1 piece equals 56 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 23 mg sodium, 8 g carbohydrate, trace fiber, trace protein.