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Peppermint Caramels
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
145 minutes
Create magical holiday caramels with peppermint for festive gifts.
Ingredients:
  • Cooking spray
  • 1 1/4 cups heavy cream
  • 3 tablespoons unsalted butter
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 20 mini candy canes, for dusting (optional)
Instructions:
  • Prepare the dish by lining an 8 x 8-inch metal or ceramic baking dish with parchment paper, ensuring the paper extends up the sides of the pan. Fold the paper at the corners for a smooth fit and then spray with cooking spray.
  • In a small saucepan, gently heat the cream and butter until the cream is steaming. Take the saucepan off the heat, stir in the peppermint and vanilla extracts along with the salt, cover the pot, and keep it warm at the back of the stove. Let the residual heat melt any remaining butter if needed.
  • Prepare the caramel: Combine sugar, corn syrup, and water in a large saucepan. Stir well and use a pastry brush to wash down the sides of the pot to dissolve any sugar crystals. Attach a candy thermometer to the side of the pot, ensuring it is submerged in the mixture. Bring to a boil without stirring and cook until it reaches 270°F, about 15 minutes. Use the wet pastry brush to wipe any sugar sticking to the sides of the pot.
  • Carefully add the warm cream and butter mixture: Slowly pour the mixture into the pot once it reaches 270°F, remembering to step back to prevent any steam. Using a rubber spatula, gently combine the ingredients while ensuring all sugar is incorporated into the caramel. Cook the mixture over medium-high heat until it turns a deep golden brown (around 245-250°F) for about 10-15 minutes. Avoid stirring; instead, tilt and swirl the pot occasionally to prevent burning.
  • After making the caramel, promptly transfer it to the prepared pan without scraping the pot to avoid any burnt bits. Allow it to cool for 10 minutes, then cover the pan with plastic wrap and refrigerate for about 1 hour until firm.
  • Cut and shape the caramels: Once the caramel has cooled, slice it into 1-inch strips, then further cut the strips into 1-inch squares, placing them on parchment paper. Trim off any hard parts if needed. If desired, crush mini candy canes and roll each caramel piece in the powder. Wrap each caramel in a 1 1/2x3-inch parchment or wax paper, twisting the ends. Store in an airtight container at room temperature for up to 3 weeks.

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