Macadamia & Coconut Caramels

• 1 teaspoon plus 1/2 cup butter, divided
• 1 cup packed light brown sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon cream of tartar
• 3/4 cup sweetened condensed milk
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped macadamia nuts
• 1/2 teaspoon vanilla extract

1. Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside.
2. In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244u0b0 (firm-ball stage).
3. Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours.
4. Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container.

butter, brown sugar, light corn syrup, cream of tartar, condensed milk, coconut, nuts, vanilla

Taken from www.tasteofhome.com/recipes/macadamia-coconut-caramels/ (may not work)