Lemon and Rosemary Caramels

Vegetarian
Gluten Free
Lemon and Rosemary Caramels
210 min.
36
75kcal

Suggestions


Indulge your senses with these delightful Lemon and Rosemary Caramels, a perfect blend of sweet and savory that will elevate any gathering. Whether you're hosting a sophisticated dinner party or simply looking for a unique treat to enjoy at home, these caramels are sure to impress. With their vibrant lemon zest and aromatic rosemary, each bite offers a refreshing twist on the classic caramel experience.

Not only are these caramels vegetarian and gluten-free, making them suitable for a variety of dietary preferences, but they also provide a delightful balance of flavors that can be enjoyed as an antipasti, starter, or snack. Each piece is a mere 75 calories, allowing you to savor the sweetness without the guilt.

The process of making these caramels is a rewarding culinary adventure. From the moment you melt the butter and cream to the exhilarating moment when the sugar reaches that perfect golden amber hue, you'll find joy in every step. The addition of fresh rosemary and zesty lemon peel transforms traditional caramels into a gourmet treat that is both sophisticated and approachable.

Perfect for sharing, these caramels can be cut into bite-sized squares and beautifully presented as a charming appetizer or a sweet finish to your meal. So gather your ingredients, roll up your sleeves, and get ready to create a confection that will leave your guests raving!

Ingredients

  • tablespoons butter 
  • cup whipping cream 
  • 0.3 teaspoon salt 
  • teaspoons rosemary leaves fresh finely chopped
  • teaspoons lemon zest grated
  • 1.5 cups sugar 
  • 0.3 cup plus light
  • 0.3 cup water 

Equipment

  • frying pan
  • sauce pan
  • baking paper
  • whisk
  • kitchen thermometer
  • candy thermometer

Directions

  1. Line 9-inch square pan with parchment paper. Spray with cooking spray.
  2. In 1-quart saucepan, heat butter, whipping cream and salt to boiling.
  3. Remove from heat. Stir in rosemary and lemon peel; set aside.
  4. In 3-quart saucepan, mix sugar, corn syrup and water.
  5. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
  6. Add cream mixture. Beat with whisk until thermometer reads 248°F.
  7. Pour into pan; cool 10 minutes. If desired, garnish with additional rosemary and lemon peel.
  8. Cool completely; cut into squares.

Nutrition Facts

Calories75kcal
Protein1.06%
Fat46.05%
Carbs52.89%

Properties

Glycemic Index
3.86
Glycemic Load
6.16
Inflammation Score
-1
Nutrition Score
0.38130435145096%

Nutrients percent of daily need

Calories:75.26kcal
3.76%
Fat:4g
6.15%
Saturated Fat:2.52g
15.75%
Carbohydrates:10.33g
3.44%
Net Carbohydrates:10.31g
3.75%
Sugar:10.33g
11.48%
Cholesterol:11.65mg
3.88%
Sodium:32.08mg
1.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.21g
0.41%
Vitamin A:145.99IU
2.92%