Candy is one of the most challenging and rewarding things that I make. Often it takes me a few tries to get a recipe right. But once I do, I can take that recipe and change the flavors to make something entirely different, just like I did with this candy. I took my Salted Whiskey Caramels and made a few changes. The result is a variation that is great for summer.
I cannot stress enough how important it is to use a properly working candy thermometer. If the caramel does not reach the correct temperature, it will either become too soft (like a sauce) or too hard (like a hard candy). The other key to successfully making caramels is to have everything ready before you start.
To begin, line a 9-inch square pan with parchment paper; coat the paper with butter or cooking spray.
In a saucepan, add butter, cream and salt. Bring to a boil.
Remove from the heat, and stir in rosemary and lemon zest. Set aside.
In another saucepan, heat sugar, corn syrup and water over medium-high heat. Do not stir this mixture or it will form crystals.
Let the mixture boil until it reaches 310°.
When it does, whisk in the cream mixture.
Add the thermometer back to the pan and cook again until it reaches 248°.
Pour the caramel mixture into the prepared pan. Cool for 10 minutes. If you like, sprinkle a little rosemary and lemon zest on top. It lets people know what to expect when they take a bite.
Cut into squares and enjoy!