How to Make Lemon Rosemary Caramels

By Bree Hester
Created January 10, 2017
Preparing homemade caramels? Make it special with the addition of citrus and fresh herbs. MORE+ LESS-

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!