Herb-Infused Soft Caramels
Chewy, buttery caramels with herb-infused butter stirred in after the candy comes off the heat, so the infusion isn't cooked at high temperature.
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- ¼ cup unsalted butter
- ¼ cup herb-infused butter, softened
- 1 tsp vanilla extract
- ½ tsp salt (plus flaky salt for topping, optional)
Instructions
- Line an 8x8-inch pan with parchment, leaving an overhang, and lightly grease it.
- In a heavy saucepan over medium heat, combine both sugars, corn syrup, condensed milk, and the unsalted butter. Stir until the sugar dissolves.
- Clip on a candy thermometer and cook, stirring constantly, until it reaches 245°F (118°C), about 15–20 minutes.
- Remove from heat. Quickly stir in the herb-infused butter, vanilla, and salt until fully blended and smooth.
- Pour into the pan and sprinkle with flaky salt if you like. Let set at room temperature at least 3 hours.
- Lift out, cut into small squares with a buttered knife, and wrap each in wax paper.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Store wrapped caramels airtight at room temperature up to 2 weeks or refrigerate up to 1 month. Label clearly and keep out of reach of children and pets.
