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Cranberry or Pineapple Caramels Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In1 h 35 m
  • 1Butter a 9x5-inch loaf pan.
  • 2Combine 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.
  • 3Gradually 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.
Ingredients
  • 45 servings
  • 57 cals
  • 1 cup finely chopped cranberries
  • 1 cup white sugar
  • 1 cup corn syrup (such as Karo®)
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    57
    3%
  • Fat:
    2
    3%
  • Carbs:
    10.4
    3%
  • Protein:
    0.1
    < 1%
  • Cholesterol:
    6
    2%

Based on a 2,000 calorie diet

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