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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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LOCATION

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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