Recipes and Cooking Salt and Pink Peppercorn Caramels 3.8 (24) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2010 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 40 mins Total Time: 70 mins Jump to Nutrition Facts Ingredients 1 cup butter 1 16 ounce package packed brown sugar (2-1/4 cups) 2 cup half-and-half or light cream 1 cup light-colored corn syrup 1 teaspoon vanilla ½ - 1 ½ teaspoon flaked sea salt or smoked flaked sea salt ½ - 1 ½ teaspoon pink peppercorns, crushed Directions Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside. 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. Print Nutrition Facts (per serving) 70 Calories 4g Fat 9g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 70 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 40mg 2% Total Carbohydrate 9g 3% Total Sugars 8g Calcium 10.1mg 1% Potassium 20mg 0% Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.