Coconut Caramels

1. 1

   Combine sugar, corn syrup and 1/2 cup half and half in a heavy saucepan.

2. 2

   Cook over low heat, stirring constantly, until mixture reaches soft ball stage (230u00b0 on candy thermometer).

3. 3

   Add 1/2 cup half and half; cook, stirring constantly, until mixture reaches soft ball stage again.

4. 4

   Add remaining half and half; cook, stirring constantly, until mixture again reaches the soft ball stage.

5. 5

   Remove mixture from heat; add coconut, butter and vanilla. Stir until butter is melted.

6. 6

   Pour into a greased 8 x 4 x 2 5/8-inch loaf pan; let stand until cool.

7. 7

   Turn candy out onto a marble slab or waxed paper.

8. 8

   Cut into 1-inch squares.

9. 9

   Let stand overnight.

10. 10

    Wrap individually in plastic wrap.

11. 11

    About 32 (1-inch) pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.