Macadamia Coconut Caramels

By á-2605

Ingredients

• 1 teaspoon plus 1/2 cup butter, divided
• 1 cup packed light brown sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon cream of tartar
• 3/4 cup sweetened condensed milk
• 1/2 cup flaked coconut
• 1/2 cup chopped macadamia nuts
• 1/2 teaspoon vanilla extract

Preparation

Step 1

•Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside.
• In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage).
• Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours.
• Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container. Yield: 1-1/2 pounds.