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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Traditional caramels get a makeover by using sweet and spicy fruit spread and cayenne pepper.
Servings and Ingredients
Ingredients
Serves 48
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Candy thermometer
- Waxed paper or plastic wrap
Directions
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.
Nutrition facts
Servings
110 Calories per serving
1 piece
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 15mg
- Sodium: 10mg
- Total Carbohydrates: 16g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Test Kitchen