Coconut Caramels
Ingrédients
- 1 c. sugar
- 3/4 c. light corn syrup
- 1 1/2 c. half and half, divided
- 1 (3 1/2 oz.) can coconut
- 2 Tbsp. butter or margarine
- 1 Tbsp. vanilla extract
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 104kcalCalories
- 0.5gProtéines
- 5.0gGras
- 13.7gGlucides
- 8.9gSucres
- 0.0gFibres
- 0.23gSel
Instructions
1. Combine sugar, corn syrup and 1/2 cup half and half in a heavy saucepan.
2. Cook over low heat, stirring constantly, until mixture reaches soft ball stage (230° on candy thermometer).
3. Add 1/2 cup half and half; cook, stirring constantly, until mixture reaches soft ball stage again.
4. Add remaining half and half; cook, stirring constantly, until mixture again reaches the soft ball stage.
5. Remove mixture from heat; add coconut, butter and vanilla. Stir until butter is melted.
6. Pour into a greased 8 x 4 x 2 5/8-inch loaf pan; let stand until cool.
7. Turn candy out onto a marble slab or waxed paper.
8. Cut into 1-inch squares.
9. Let stand overnight.
10. Wrap individually in plastic wrap.
11. Yield:
12. About 32 (1-inch) pieces.
