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Lemon and Rosemary Caramels

Bree Hester
Updated Jun 6, 2012
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Fresh rosemary and grated lemon peel is added to creamy, melt-in-your-mouth homemade caramels.

Lemon and Rosemary Caramels

  • Prep Time 30 min
  • Total 3 hr 30 min
  • Servings 36
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Line 9-inch square pan with parchment paper. Spray with cooking spray.
  • Step 
    2
    In 1-quart saucepan, heat butter, whipping cream and salt to boiling. Remove from heat. Stir in rosemary and lemon peel; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Cool completely; cut into squares.

Nutrition

Nutrition Facts are not available for this recipe

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