Cranberry or Pineapple Caramels

Homemade cranberry caramels will be a family-favorite during the Christmas season. Try making with pineapple instead of cranberry too!

Rated 5 from 2 votes

Prep Time

10M

Total Time

1H35M

Servings

45 servings

1 cup finely chopped cranberries

1 cup white sugar

1 cup corn syrup (such as Karo®)

1/4 teaspoon salt

1/2 cup heavy whipping cream

1/4 cup butter

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Butter a 9x5-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.

Cranberry or Pineapple Caramels

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Instructions

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