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Mango-Macadamia Nut Caramels

Source of Recipe


From "The Sweet Book of Candy Making" by Elizabeth LaBau



List of Ingredients



• 1 cup toasted, salted macadamia nuts, coarsely chopped
  
• 2 cups mango juice, strained
  
• 1 cup granulated sugar
  
• 1 cup packed brown sugar
  
• 1 Tbsp fresh lemon juice
  
• 4 ounces unsalted butter
  
• â…“ cup heavy cream
  
• ½ tsp salt
  
• 1 tsp vanilla extract
  






Instructions



1. Line an 8 x 8-inch pan with aluminum foil and spray the foil with nonstick cooking spray. Scatter the macadamia nuts over the bottom of the pan.
   
   
2. Pour the mango juice into a 4-quart saucepan and place the pan over medium heat. Bring the juice to a boil and cook it, stirring frequently to prevent scorching, until it reduces down to â…“ cup of liquid. Depending on your stove, this will take 30 to 40 minutes.
   
   
3. Remove the pan from the heat and stir in both sugars, the lemon juice, the butter, the cream, and the salt. Return the pan to medium-high heat and stir until the sugar dissolves, then bring the mixture to a boil. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and cook the caramel, stirring occasionally, until the thermometer reads 245° F. This produces a caramel with a medium-firm texture. For a stiffer caramel, cook it to 248° F, and for a softer caramel, cook it to 242° F.
   
   
4. Take the pan off the heat and stir in the vanilla. Pour the caramel over the nuts in the pan and let it set at room temperature until firm, about 4 hours or overnight.
   
   
5. Once set, remove the candy from the pan and peel off the foil from the back. Use a large sharp knife to cut the caramels into small squares. Wrap each individual caramel in waxed paper to prevent them from sticking together or losing their shape. Store Mango-Macadamia Nut Caramels in an airtight container at room temperature for up to 2 weeks.
   
   Makes 1 pound 4 ounces