Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Notes of black tea and bergamot balance the sweetness of these soft caramels.
Heat whipping cream and tea leaves in small saucepan over medium heat 5 minutes or until bubbles appear on surface. (Do not boil.) Turn off heat; let stand 30 minutes.
Line 8-inch square baking pan with aluminum foil; butter foil. Set aside.
Pour cream mixture through fine mesh strainer into 4-quart saucepan. Add sugar, butter, brown sugar, milk and corn syrup. Cook over medium-high heat, stirring occasionally, 12-15 minutes or until butter is melted and mixture comes to a boil. Continue cooking, without stirring, 15 minutes or until candy thermometer reaches 242ºF or small amount of mixture dropped into ice water forms a firm ball. Remove from heat; stir in vanilla.
Pour into prepared pan. Cool completely.
Dietary Fiber: 0g
The first time I used this recipe, the flavor was wonderful, but my caramels were too hard and too big (not to mention very difficult to cut). I must have let them get too hot, although it happened very quickly. This time, I stared at the thermometer as soon as it reached 200 degrees and tested with the ice water every 5 degrees after. It was at about 240 degrees when I took them off the burner. I also found some hard candy molds to shape the caramels. Due to the smaller size of the mold, I ended up with 148 caramels. They are still a good size: approx. 1" x 1/2". I brought 64 to work this morning and they're all gone; it's only 11am!!
I made these last night and I would have to say these are one of the best things I've ever cooked - and I cook and bake a lot. I haven't made much candy before, and the directions are pretty clear. I'm glad I had the candy thermometer. I almost never give a recipe five stars. You can taste the orange and smoke notes from the tea, but none of the bitterness. The only thing I changed was to add extra vanilla, because I always do that. Also, I cut it 8X8 yielding 64 caramels and they're still quite large.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3979
© 2014 Land O'Lakes, Inc.
I have a bit of an obsession. Lately, I cannot get enough of s’mores. If you take a look at my Pinterest board, you’ll notice that half of my pins are s’more-related. S’more cupcakes, s’more puppy chow, s’more lattes...it just never ends. So, it’s no surprise that I developed a recipe for S’mores Bars.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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