Salt and Pink Peppercorn Caramels
Rich, buttery caramels enhanced with a touch of pink peppercorn and sea salt for a sweet-spicy balance.
Instructions
-
Line a baking pan with foil and butter the foil.
-
In a heavy saucepan, melt butter. Add brown sugar, half-and-half, and corn syrup; mix well.
-
Cook over medium heat until mixture boils. Attach candy thermometer.
-
Continue boiling until 248°F (firm-ball stage), stirring frequently.
-
Remove from heat, stir in vanilla, and pour into pan.
-
Cool 10–12 minutes; sprinkle with salt and crushed peppercorns.
-
When firm, lift candy out, cut into pieces, and wrap in waxed paper.
Notes
Adapted from Better Homes & Gardens, 2021 Herb Society recipe collection.
