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Lemon and Rosemary Caramels
Lemon and Rosemary Caramels
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
Creamy homemade caramels infused with fragrant rosemary and zesty lemon zest.
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:
  • Prepare a 9-inch square pan by lining it with parchment paper and then spraying it with cooking spray.
  • In a small saucepan, bring butter, whipping cream, and salt to a boil. Take off the heat, then mix in rosemary and lemon zest. Set aside.
  • Combine sugar, corn syrup, and water in a 3-quart saucepan. Bring to a boil over medium-high heat without stirring. Continue boiling until the sugar turns a light golden amber color and the candy thermometer reads 310°F.
  • Pour in the creamy concoction, whisk vigorously until reaching 248°F on the thermometer. Transfer the mixture into a pan and let it cool for 10 minutes. For an added touch, decorate with extra rosemary and lemon zest if preferred.
  • Allow it to cool completely before cutting it into squares.

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