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Lemon and Rosemary Caramels

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  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 36
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Fresh rosemary and grated lemon peel is added to creamy, melt-in-your-mouth homemade caramels.
By Bree Hester
Updated Jun 6, 2012
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ensure the correct consistency of the caramels, be sure to reach the correct temperatures. If not, the caramel might not set up correctly.
  • tip 2
    Feel free to experiment with different citrus and herbs. Orange and basil would be delicious.


Nutrition Facts are not available for this recipe
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