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- 1 cup butter
- 1 16 ounce package packed brown sugar (2-1/4 cups)
- 2 cups half-and-half or light cream
- 1 cup light-colored corn syrup
- 1 teaspoon vanilla
- 1/2 - 1 1/2 teaspoons flaked sea salt or smoked flaked sea salt
- 1/2 - 1 1/2 teaspoons pink peppercorns, crushed
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with salt and pepper. When firm use foil to lift candy out of pan.* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
- Mix the salt and pepper or you can do one side with salt and the other with the peppercorns.
- If desired, for easier slicing, freeze caramel for 10 minutes or until just firm. Cut as directed.
- Cooking to the correct temperature is crucial when making most candies, ensuring toffees turn out crunchy and caramels stay chewy. Our Test Kitchen prefers a digital thermometer with a clip to attach it to the side of the pan. Before making candy, always calibrate the thermometer per manufacture's instructions.
- cal. (kcal) 70,
- Fat, total (g) 4,
- chol. (mg) 10,
- sat. fat (g) 2,
- carb. (g) 9,
- Monosaturated fat (g) 1,
- sugar (g) 8,
- vit. A (IU) 97,
- Riboflavin (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 40,
- Potassium (mg) 20,
- calcium (mg) 10,
- Percent Daily Values are based on a 2,000 calorie diet
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