Macadamia & Coconut Caramels Recipe
Macadamia & Coconut Caramels Recipe photo by Taste of Home

Macadamia & Coconut Caramels Recipe

Publisher Photo
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
MAKES:64 servings
TOTAL TIME: Prep: 25 min. Cook: 25 min. + chilling
MAKES: 64 servings

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

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.

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. 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.
Originally published as Macadamia & Coconut Caramels in Taste of Home December/January 2012, p61

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.

Reviews for Macadamia & Coconut Caramels

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 14, 2012

"LOVED these and so does everyone else!!"

MY REVIEW
Reviewed Dec. 4, 2012

"I made these last year to take to holiday gatherings and everyone loved them. Can't wait to make them this holiday season. Mailed them to my best friend in Florida as a gift and she called asking for more! Definitely my newest annual tradition."

MY REVIEW
Reviewed Dec. 21, 2011

"Very excellent! I have made caramels using a recipe that has been passed down and was very concerned about using this one that used sweetened condensed milk. But was I surprised at the taste of these. WOW! I have since made 4 more batches and have given them away as gifts - with everyone loving them."

MY REVIEW
Reviewed Dec. 15, 2011

"easy to make and awesome :)"

MY REVIEW
ubu
Reviewed Dec. 7, 2011

"These are the best caramels!! Firm enough to cut, yet soft enough for the caramel to stretch as you bite into them. I've received so many compliments already."

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