Salted Lemon Caramel With Rosemary
When you’re feeling in the mood for an indulgence, here’s a recipe that’s rich, and full of luscious flavor. Smooth, sweet caramel, tangy lemon, and a touch of salt combine for a tasty treat you can share with family and friends – or keep entirely to yourself.
Ingredients
- 5 tablespoons butter
- 1 cup whipping cream
- 1 lemon zest only
- 2 tablespoons fresh rosemary minced
- 1 1/2 cups white sugar
- 1/4 cup water
- Sea salt to taste
Instructions
- Prepare a 9-inch square pan by lining it with parchment paper, and spraying with cooking spray.
- Heat the butter, whipping cream, and salt to boiling.
- Add the lemon zest and rosemary to the pot, and remove from the heat. Set aside for now.
- In another, large saucepan, add the sugar and water over a medium-high setting. Heat the mixture to boiling without stirring. Allow it to boil until the sugar turns a golden color – not too dark. A candy thermometer should read 310°F.
- Beat in the cream and seasoning mixture with a whisk. Allow it to reheat to 248°F.
- Pour the caramel into the pan, and sprinkle the top with sea salt.
- Allow the caramel to cool completely before cutting into squares.
- The caramel will keep in a sealed container in the fridge for up to a week.
Tried this recipe?Let us know how it was!
