Cranberry or Pineapple Caramels

Cranberry or Pineapple Caramels

1
April Fear 0

"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."

Ingredients 1 h 35 m {{adjustedServings}} servings 57 cals

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Original recipe yields 45 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Butter a 9x5-inch loaf pan.
  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.
  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.
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Footnotes

  • Cook's Note:
  • For pineapple caramels, drain one 8-ounce can of crushed pineapple. Blend in a blender until pureed and use in place of cranberries.
  • Recipe can be doubled and put in a 9x13-inch pan.
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April Fear
12/29/2013

The cranberry caramels are a little softer than the pineapple ones. Roll the cooled cranberry caramels into balls and chocolate dip them. They make a wonderful soft center chocolate!