Coconut-Macadamia Caramels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This homemade caramel candy goes tropical with the addition of flaked coconut, macadamia nuts and dried pineapple. Ingredients:
1 cup sugar |
2/3 cup light corn syrup |
1 teaspoon honey |
1 1/2 cups half-and-half, divided |
1/2 cup flaked coconut |
1/2 cup chopped macadamias |
1 tablespoon minced dried pineapple |
1 teaspoon vanilla extract |
Directions:
1. Cook first 3 ingredients and 1/2 cup half-and-half in a large heavy saucepan over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium-low heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
2. Uncover and cook, stirring constantly, until a candy thermometer registers 242° (firm ball stage). Add 1/2 cup half-and-half, and cook over medium heat, stirring constantly, 12 minutes or until candy thermometer returns to 242°. Repeat procedure with remaining 1/2 cup half-and-half. Stir in flaked coconut and remaining ingredients.
3. Pour into a buttered 9-inch square pan. Cool and cut into 1 1/2-inch logs; wrap individually in wax paper.
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