Lemon and Rosemary Caramels

By carvalhohm

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

Details

Servings 36
Preparation time 30mins
Cooking time 210mins
Adapted from bettycrocker.com

Preparation

Step 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.

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.

To ensure the correct consistency of the caramels, be sure to reach the correct temperatures. If not, the caramel might not set up correctly.

Feel free to experiment with different citrus and herbs. Orange and basil would be delicious.