When I make holiday goodies, my sister always asks when I'm sending the cranberry caramels. They keep well, wrapped in plastic wrap, at room temperature, or in the freezer. -Jan Rinker, Craig, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/4 pounds.
Number Of Ingredients 6
Steps:
- Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, cranberries, corn syrup, cream, salt and remaining butter. Cook and stir over medium heat until mixture comes to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 41 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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