Homemade Sea Salt Caramels with Rosemary
Description
Chewy homemade caramels infused with rosemary and finished with crunchy sea salt. An explosion of flavor in every bite!
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Ingredients
- 3 tablespoons water
- ¼ cup light corn syrup
- 1 cup granulated sugar
- ½ cup unsalted butter (8 tablespoons)
- ½ cup heavy cream*
- 1 large rosemary sprig
- ¼ teaspoon coarse sea salt + more for sprinkling, such as fleur de sel or Maldon
Instructions
- Line a 8½ × 4½-inch or 9×5-inch loaf pan with parchment paper; grease parchment.
- Bring butter, cream and rosemary to boil. Remove from heat and stir in ¼ teaspoon salt; let cool.
- Combine water, corn syrup and sugar with a wooden spoon or heat-proof rubber spatula in a large saucepan. Stir until sugar is saturated with water.
- Bring sugar solution to a boil over medium-high heat, and cook, without stirring, until sugar has dissolved and temperature reaches 300°F (149ºC), about 10 minutes. Reduce heat to medium and simmer, gently swirling pan, until edges of mixture start to turn a light amber and temperature reaches 320ºF (160ºC) to 325ºF (163ºC), about 5 minutes.
- Once 320ºF (160ºC) is reached, remove from heat. Remove and discard rosemary sprig from cream mixture; carefully pour a quarter of the cream mixture into sugar syrup and swirl to incorporate. (Be careful, mixture will bubble up.)
- Add remaining cream and butter mixture and stir to incorporate. Return pan to medium-high heat and cook, stirring frequently, until caramel reaches 240°F (115ºC) for softer caramels or 245ºF (118ºC) for chewier caramels, 5–10 minutes.
- Carefully pour caramel into prepared pan; allow caramel to cool for 20 minutes at room temperature, then sprinkle with ½–1 teaspoon sea salt and let cool until completely solid and cold to touch, 1–2 hours.
- Pull edges of parchment paper to release caramel from pan. Cut caramel into ¾-inch-wide strips and then crosswise into 1-inch pieces. Individually wrap pieces in waxed-paper squares, twisting ends of paper to close.
- Caramels can be refrigerated for up to 3 weeks.
Notes
Be sure to use heavy cream or heavy whipping cream. Avoid using cream that's simply labeled "whipping cream" as it might have a lower percentage of fat. For this recipe, your cream should have a minimum of 36% fat content.
Humidity can impact caramel making—I've found cool dry days result in the best caramels.
Nutrition
Serving: 1caramelCalories: 80kcalCarbohydrates: 11gFat: 5gSaturated Fat: 3gSodium: 35mgSugar: 11g
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