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Lemon and Rosemary Caramels

 1 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 3 hr 30 min
  • Servings 36
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Blogger Bree Hester of bakedbree.com shares a favorite recipe.

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
Additional chopped fresh rosemary leaves, if desired
Additional grated lemon peel, if desired

Directions

  • 1 Line 9-inch square pan with cooking parchment paper; spray paper with cooking spray. In 1-quart saucepan, heat butter, whipping cream and salt to boiling. Remove from heat. Stir in 2 teaspoons rosemary and 2 teaspoons lemon peel; set aside.
  • 2 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. Add cream mixture. Beat with whisk until thermometer reads 248°F. Pour into pan; cool 10 minutes. Cut into 6 rows by 6 rows. Garnish with additional rosemary and lemon peel.

Expert Tips

Feel free to experiment with different citrus and herbs. Orange and basil would be delicious.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
% Daily Value
Total Fat
4g
0%
Saturated Fat
3g
0%
Sodium
30mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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