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This is a favorite Christmas candy in my family. The cranberry caramels are a little tart with the sweet and you can really taste the butter in the pineapple caramels.
Prep 10 mins Cook: 25 mins Additional: 1hr Total: 1hr35 mins Servings: 45 Yield: 45 1-inch squares
Cranberry or Pineapple Caramels
1 cup finely chopped cranberries
1 cup white sugar
1 cup corn syrup (such as Karo®)
¼ teaspoon salt
½ cup heavy whipping cream
¼ cup butter
Dessert Step 1 Butter a 9x5-inch loaf pan. Step 2 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. Step 3 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.
Servings Per Recipe:45 Calories: 57.1 % Daily Value * Protein: 0.1g Carbohydrates: 10.4g 3% Dietary Fiber: 0.1g Sugars: 6.5g Fat: 2g 3% Saturated Fat: 1.3g 6% Cholesterol: 6.3mg 2% Vitamin A Iu: 71.9IU 1% Vitamin C: 0.3mg 1% Folate: 0.2mcg Calcium: 3.2mg Magnesium: 0.4mg Potassium: 4.5mg Sodium: 25.8mg 1% Calories From Fat: 18
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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