Rating: 4 stars
24 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3

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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Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 4g; cholesterol 10mg; saturated fat 2g; carbohydrates 9g; mono fat 1g; sugars 8g; vitamin a 97.2IU; vitamin b12 0.1mcg; sodium 40mg; potassium 20mg; calcium 10.1mg.
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