Lemon and Rosemary Caramels

Blogger Bree Hester of Baked Bree makes us homemade lemon and rosemary caramels. Learn to make this recipe with our how-to article.

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Prep Time 30 min
Total Time 3 hr 30 min
Servings 36

Ingredients

5: tablespoons butter

1: cup whipping cream

1/4: teaspoon salt

2: teaspoons finely chopped fresh rosemary leaves

2: teaspoons grated lemon peel

1 1/2: cups sugar

1/4: cup light corn syrup

1/4: cup water

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Directions

1 Line 9-inch square pan with parchment paper. Spray with cooking spray.
2 In 1-quart saucepan, heat butter, whipping cream and salt to boiling. Remove from heat. Stir in rosemary and lemon peel; set aside.
3 In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
4 Add cream mixture. Beat with whisk until thermometer reads 248°F. Pour into pan; cool 10 minutes. If desired, garnish with additional rosemary and lemon peel.
5 Cool completely; cut into squares.