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Salt and Pink Peppercorn Caramels

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  • Prep: 30 mins
  • Cook: 40 mins

Salt and Pink Peppercorn Caramels

Directions

  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.

From the Test Kitchen

*

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.

Candy Thermometer:

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.

Nutrition Facts (Salt and Pink Peppercorn Caramels)

  • Per serving:
  • 70 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 10 mg chol.,
  • 40 mg sodium,
  • 9 g carb.,
  • 8 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet

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