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Macadamia & Coconut Caramels Recipe

Macadamia & Coconut Caramels Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 25 min. + chilling YIELD:64 servings


  • 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 vanilla extract


  • 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. Yield: 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

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.