Photo Credit: the kitchen paper
These warm, soft, chewy little bites of heaven are the perfect treats to have around the house during the holidays. Jasmine tea and brown sugar give these caramels their mouthwatering aroma and rich toffee flavor. Give them a try!
Makes 20-30 caramels
- 2 tbsp OR 2 sachets jasmine tea
- 1 cup half & half
- 1/4 cup butter, cubed
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1 1/2 tsp vanilla extract
- pinch salt
Begin by generously buttering an 8" x 8" pan and lining it with buttered parchment paper. In a saucepan, heat the half & half until it is almost boiling (don't let it boil). Add the tea to the half & half and let it steep for 5 minutes. Strain to remove the tea leaves and set the half & half aside.
In a heavy saucepan, combine the butter and brown sugar over low heat while whisking. Once the butter is melted and the brown sugar has dissolved, add in the corn syrup, salt, and half & half. Whisk to mix everything together and bring the mixture to a simmer. Stop whisking and continue to cook the mixture until a candy thermometer reads 244°F.
Remove the saucepan from heat and mix in the vanilla extract. Pour the caramel mixture into the prepared pan and allow it to set. Once it has cooled, cut it into squares and enjoy! Tip: wrap the squares in wax paper to prevent them from sticking to each other.
Recipe adapted from