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Lemon and Rosemary Caramels

  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 36

Blogger Bree Hester of bakedbree.com shares a favorite recipe. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

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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