The hardest part of this yummy 'homemade'
candy is unwrapping the caramels! Tip: Wrap individual candies
in waxed paper for gift-giving...if they last that long!
Another delicious recipe from our Family-Favorite
- 25 caramel candies, unwrapped
- 3/4 cup, plus 3 tablespoons sweetened
flaked coconut - divided use
- 1/2 cup white chocolate chips
- 1/2 cup dry roasted peanuts
- Line an 8x4-inch loaf pan with foil* and
grease well with butter.
- In a 4 cup-glass measure, or microwave-safe
mixing bowl, combine the unwrapped caramels, 3/4 cup coconut,
chocolate chips and peanuts. Microwave on HIGH for 1 minute.
Stir. Microwave an addition 30 to 60 seconds, until caramels
are softened. (Careful, don't overdo it, the caramels should
only "soften" so they will combine with the other ingredients,
yet still be distinguishable from the white chocolate.)
- Press candy mixture evenly into prepared
pan (use a piece of plastic wrap to make pressing the mixture
- Sprinkle the remaining three tablespoons
coconut on top, pressing slightly into candy. Cool at room temperature
until set, about 30 to 40 minutes.
- Remove candy from pan and peel off foil.
Cut into 1-inch squares. Store in an airtight container.
Makes 32 (1-inch) squares. (Do not double
this recipe, make candy in individual batches.)
*Do not use waxed paper for lining the
pan, as the mixture is too hot and the wax on the paper will
melt onto the candy, causing the paper to adhere to it when it
Tip: For gift-giving or presentation, wrap
candies individually in small squares of waxed paper, twisting
the open ends on each side in the opposite direction to seal,
like how saltwater taffy is wrapped.
Nutritional Information Per Serving (1
square): 70.2 calories; 41% calories from fat; 3.5g total fat;
0.6mg cholesterol; 20.3mg sodium; 52.0mg potassium; 9.7g carbohydrates;
0.6g fiber; 5.3g sugar; 9.1g net carbs; 1.1g protein.
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.