Mulling Spiced Caramels

49 caramels
50 min

I had been wanting to make caramels with a fall twist when the mulling spices in my pantry caught my eye. Done. I ground the spices through a spice grinder (aka coffee bean grinder) and sifted out the big chunks. I was left with an aromatic mulling spice powder that would take my caramels over the top. After a couple of different batches, I finally landed on a recipe that had the right amount of spice and the perfect chewy consistency. They are really pretty easy as long as you have everything measured out ahead of time. Wrapping the caramels is definitely the most time-consuming part!

Recipe details

  • 49  caramels
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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Ingredients


  • 2 cups heavy cream
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 6 tablespoon unsalted butter, cubed
  • ½ teaspoon kosher salt
  • 2 tablespoons mulling spices, ground and sifted (you want 1 tablespoon of ground mulling spices)
  • 1 teaspoon vanilla

Instructions


Line an 8x8 pan with parchment, making sure it hangs over 2 sides. Spray pan + parchment with cooking spray.
In a large heavy saucepan, bring the heavy cream, sugars, corn syrup, butter, kosher salt and 1 tablespoon ground mulling spices to a boil over high heat. Stir occasionally.
Once the sugars have melted, reduce the heat to medium and cook until the mixture reaches 248ºF on a candy thermometer.
Remove from the heat and stir in vanilla. Pour into the pan. Make sure not to scrape the bottom of the pan. Let sit for several hours until cooled and set.
Cut into 1” pieces. I trim the edges to make a 7”x7” square so I get 49 squares.
Wrap in pieces of wax paper that are about 4 ½” x 4 ½”.

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