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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 UserName: Password: Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by wcerto[/i] [br]I thought I would try making some home-made caramels for Christmas, and I have to tell you, these are so simple to make, yet so amazingly good. COCONUT/MACADAMIA CARAMELS Ingredients 1 teaspoon plus 1/2 cup butter, divided 1 cup packed light brown sugar 1/2 cup light corn syrup 1/4 teaspoon cream of tartar 3/4 cup sweetened condensed milk (Eagle milk) 1/2 cup flaked coconut 1/2 cup finely chopped macadamia nuts 1/2 teaspoon vanilla extract Directions Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside. 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 244° (firm-ball stage). Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours. 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. Yield: 1-1/2 pounds [/quote]   Check here to include your profile signature.