Ingredients for Orange Caramels
- 1/2 cup light corn syrup
- Frozen Orange Juice Concentrate
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1 cup heavy cream
- 1/2 cup (1 stick) butter
- 1/2 cup water
- 1 teaspoon orange zest
- 1/2 teaspoon orange extract
- 1 cup toasted coconut flakes
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How to Make Orange Caramels
- In a heavy-bottomed saucepan over medium heat, combine the sugar, corn syrup, and water. Stir gently until the sugar dissolves.
- Bring the mixture to a boil without stirring. Continue to boil, swirling the pan occasionally, until the mixture reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
- Remove from heat and carefully stir in the butter, orange zest, and orange extract.
- Pour the caramel mixture into a buttered 8x8 inch baking dish.
- Let the caramel cool completely to room temperature. Once cool, cut into small squares (approximately 1 inch).
- Toast the coconut flakes in a dry skillet over medium heat until lightly golden brown. Watch carefully to prevent burning.
- Roll each caramel square in the toasted coconut flakes, ensuring they are evenly coated.
- Store the caramels in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
35g
Fat
8g
Carbs
3g
