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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
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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