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How to Make Lemon Rosemary Caramels

Preparing homemade caramels? Make it special with the addition of citrus and fresh herbs.
By Bree Hester

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!