Line a 9x9-inch baking pan with parchment paper, extending parchment paper over edges of pan. Lightly coat parchment with nonstick cooking spray; set aside.
Traditional caramels get a makeover by using sweet and spicy fruit spread and cayenne pepper.
Servings and Ingredients
|6 tbsp.||Hy-Vee unsalted butter|
|1 ¼ c.||Hy-Vee granulated sugar|
|1 c.||Hy-Vee brown sugar, packed|
|¾ c.||Hy-Vee light corn syrup|
|½ c.||Culinary Tours California peach and habanero fruit spread|
|¾ tsp.||Hy-Vee cayenne pepper|
|2 c.||Hy-Vee heavy whipping cream|
|1 tsp.||Hy-Vee vanilla extract|
Things To Grab
- 9x9-inch baking pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- 3-quart saucepan
- Candy thermometer
- Waxed paper or plastic wrap
Place butter in a heavy 3-quart saucepan. Melt butter over low heat. Stir in granulated sugar, brown sugar, corn syrup, fruit spread, cayenne pepper, and heavy cream. Cook and stir over medium-high heat until just combined; stirring occasionally until mixture comes to boiling.
Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at moderate, steady rate for 35 to 40 minutes or until the thermometer registers 248 degrees (firm-ball stage), stirring occasionally.
Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand 2 hours or until firm.
Lift uncut caramels out of pan. Use a buttered knife to cut into 1x1-1/2-inch pieces. Wrap each piece in waxed paper or plastic wrap. Store at room temperature for up to 2 weeks.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 15mg
- Sodium: 10mg
- Total Carbohydrates: 16g
- Protein: 0g
Hy-Vee Test Kitchen