This is a great, different caramel recipe that I’ve had forever. I make these for my Christmas boxes, rolled in toasted coconut, and they are always a favorite.
Ingredients: [‘light corn syrup’, ‘frozen orange juice concentrate’, ‘sugar’, ‘salt’, ‘heavy cream’, ‘butter’]
Quantity of Ingredients: [“1 cup light corn syrup”,”1 (6 ounce) can frozen orange juice concentrate, thawed “,”2 cups sugar”,”1/4 teaspoon salt”,”1 cup heavy cream”,”1/2 cup butter”]
Number of Servings: 1
Steps: [‘Butter an 8″ square pan and set aside Combine first 4 ingredients in a heavy 4qt saucepan.’, ‘Cook on medium heat, stirring constantly, to 248F (firm ball).’, ‘Stir in cream and butter.’, ‘This will lower the temperature.’, ‘Continue cooking and stirring constantly to 245F.’, ‘Remove from heat.’, ‘Pour into prepared pan.’, ‘Allow to stand at room temperature overnight.’, ‘If you wish to add nuts, you can stir them in right before pouring or spread them in the pan before you pour in the caramel.’, ‘These are good with cashews.’, “They’re also great rolled in toasted coconut.”]