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Lemon and Rosemary Caramels

 1 Ratings
0 Comments
  • Prep Time 30 min
  • Total Time 3 hr 30 min
  • Servings 36

Fresh rosemary and grated lemon peel is added to creamy, melt-in-your-mouth homemade caramels.

Bree Hester Recipe by Bree Hester
June 6, 2012

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

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.

Expert Tips

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

No nutrition information available for this recipe.

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