Cranberry or Pineapple Caramels recipe

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Ingredients

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

Nutrition Info

57.1 calories
carbohydrate: 10.4 g
cholesterol: 6.3 mg
fat: 2 g
fiber: 0.1 g
protein: 0.1 g
saturatedFat: 1.3 g
servingSize: -
sodium: 25.8 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

45 1-inch squares

Recipe Note

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.

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