Lemon and Rosemary Caramels

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.

Prep Time

30

Minutes

Total Time

3:30

Hrs:Mins

Makes

36

squares

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
  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.
Makes 36 squares
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To ensure the correct consistency of the caramels, be sure to reach the correct temperatures. If not, the caramel might not set up correctly.
Feel free to experiment with different citrus and herbs. Orange and basil would be delicious.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.