Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
45
Yield:
45 1-inch squares
Ingredients
Directions
Butter a 9×5-inch loaf pan.
Combine cranberries, sugar, corn syrup, and salt in a heavy, large saucepan; bring to a boil. Heat to 245 degrees F (118 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, 20 to 30 minutes.
Gradually stir cream and butter into cranberry mixture, keeping the boil steady. Cook until 245 degrees F (118 degrees C) is reached again, 5 to 10 minutes. Pour mixture into the prepared loaf pan. Cool caramel in pan on a wire rack, about 1 hour. Remove caramel from pan, cut, and wrap individually or serve from pan.
Cook's Note:
For pineapple caramels, drain one 8-ounce can of crushed pineapple. Blend in a blender until pureed and use in place of cranberries.
Recipe can be doubled and put in a 9×13-inch pan.
Nutrition Facts (per serving)
| 57 | Calories |
| 2g | Fat |
| 10g | Carbs |
| 0g | Protein |
