Macadamia & Coconut Caramels

1. 1

   Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside.

2. 2

   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 244u00b0 (firm-ball stage).

3. 3

   Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.