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Salt and Pink Peppercorn Caramels

Prep 30 mins Cook 40 mins
Salt and Pink Peppercorn Caramels
  • 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.

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

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