These pink peppercorn caramels sound crazy, but taste crazy-amazing. If you’re a fan of the salted-caramel chocolate trend, try this homemade candy recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.

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  • 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.

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  • 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.

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

70 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 10 mg cholesterol; 40 mg sodium. 20 mg potassium; 9 g carbohydrates; 0 g fiber; 8 g sugar; 0 g protein; 0 g trans fatty acid; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (3)

24 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: Unrated
04/27/2016
Homemade Butter Caramels with Pink Sea Salt Recipehttp://slam-news.com/2016/04/27/homemade-butter-caramels-with-pink-sea-salt-recipe/
Rating: Unrated
12/18/2013
Love this recipe! My family asks me to make these all the time, delicious and easy.
Rating: Unrated
05/21/2015
Love these salted caramels with RawSpiceBar's Pink Peppercorn & Himalayan Sea Salt Blend from their May spice box! https://rawspicebar.com/may-peruvian-spice-box/
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