Food recipes
Cranberry or Pineapple Caramels
Cranberry or Pineapple Caramels Ingredients: cranberries, dried, sweetened sugars, granulated syrups, corn, light salt, table cream, fluid, heavy whipping butter, without salt Directions: Butter a 9x5-inch loaf pan. C...
Cranberry or Pineapple Caramels
Ingredients:
cranberries, dried, sweetened
sugars, granulated
syrups, corn, light
salt, table
cream, fluid, heavy whipping
butter, without salt
Directions:
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.
Ingredients:
cranberries, dried, sweetened
sugars, granulated
syrups, corn, light
salt, table
cream, fluid, heavy whipping
butter, without salt
Directions:
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.