SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Salt and Pink Peppercorn Caramels

Prep 30 mins Cook 40 mins
Salt and Pink Peppercorn Caramels
Ingredients
  • 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
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)
  • 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) (g) 0,
  • sodium (mg) 40,
  • Potassium (mg) 20,
  • calcium (mg) 10,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe