Coconut-Macadamia Caramels – a delicious recipe with sugar, light corn syrup, honey, flaked coconut, macadamias, pineapple. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook first 3 ingredients and 1/2 cup half-and-half in a large heavy saucepan over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium-low heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
2
Uncover and cook, stirring constantly, until a candy thermometer registers 242u00b0 (firm ball stage). Add 1/2 cup half-and-half, and cook over medium heat, stirring constantly, 12 minutes or until candy thermometer returns to 242u00b0. Repeat procedure with remaining 1/2 cup half-and-half. Stir in flaked coconut and remaining ingredients.
3
Pour into a buttered 9-inch square pan. Cool and cut into 1 1/2-inch logs; wrap individually in wax paper.
4
Butter your knife to ease cutting.
237
kcal
Calories
59
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup sugar, 2/3 cup light corn syrup, 1 teaspoon honey, 1 1/2 cups half-and-half, divided, and more.
Yes, Coconut-Macadamia Caramels falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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