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Cranberry or Pineapple Caramels

April Fear

"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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Ingredients

1 h 35 m servings 57 cals
Original recipe yields 45 servings (45 1-inch squares)

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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.

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.

Nutrition Facts


Per Serving: 57 calories; 2 g fat; 10.4 g carbohydrates; 0.1 g protein; 6 mg cholesterol; 26 mg sodium. Full nutrition

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Reviews

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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!

I made the cranberry and the pineapple caramels for Christmas last year and my family loved them. Made the pineapple this summer. My grandson in the Navy has requested a care package of these ...