Salt and Pink Peppercorn Caramels
Rich, buttery caramels enhanced with a touch of pink peppercorn and sea salt for a sweet-spicy balance.
Ingredients
- 1 cup butter
- 16 ounces packed brown sugar (about 2 1/4 cups)
- 2 cups half-and-half or light cream
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 1/2–1 ½ teaspoons pink peppercorns (crushed)
- salt (to sprinkle)
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.
