This recipe is liked by 1 person(s). |
Karen's Salt and Pink Peppercorn Caramels
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1 c | butter |
16 oz packed brown sugar [2 1/4 c] | |
2 c | half and half |
1 c | light corn syrup |
1 tsp | vanilla |
1/2 - 1 1/2 tsp | flakes sea salt |
1/2 - 1 1/2 tsp | pink peppercorns, crushed |
Line 8x8x2 or 9x9x2 inch pan with foil, extending foil over edges. Butter foil.
In 3 qt heavy saucepan, melt butter over low. Add sugar, half and half, corn syrup; mix well.
Cook and stir over med-high until boils.
Clip on a candy thermometer.
Reduce to medium, stirring until 248•.
[firm ball 40-50 mins]
Remove from heat; stir in vanilla. Quickly pour into prepared pan.
Cool 10 mins.
Sprinkle with salt and pepper.
When firm, lift foil out. Use a buttered knife to cut. Wrap each in waxed paper.
Store up to 2 wks.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.