Ingredients
45
45 servings
- •1 cup finely chopped cranberries
- •1 cup white sugar
- •1 cup corn syrup (such as Karo®)
- •¼ teaspoon salt
- •½ cup heavy whipping cream
- •¼ cup butter
Instructions
- 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.
Nutritional Facts
Per 45 servings
- Calories: 57
- Carbohydrate: 10g
- Fat: 2g
- Fiber: 0g
- Protein: 0g
- Sugar: 7g
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