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Lemon and Rosemary Caramels

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

Fresh rosemary and grated lemon peel is added to creamy, melt-in-your-mouth homemade caramels. MORE + LESS -

Baked Bree
June 6, 2012

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

Steps

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

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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