spiced rosemary caramels
Author: 
 
adapted from seven spoons by tara o'brady
Ingredients
  • ½ tsp kosher salt
  • ¼ tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp cayenne
  • ½ tsp dried rosemary
  • ½ cup sugar
  • 1½ sticks (12 tablespoons) butter
  • 3 tbsp light corn syrup
  • 14 oz. sweetened condensed milk
  • sea salt for sprinkling on top
Instructions
  1. line a 9x5 or 8x8 inch pan with parchment paper and spray the paper with nonstick cooking spray. combine the salt, cumin, cinnamon, ginger,cayenne, and rosemary in a small bowl. mix well.
  2. melt sugar and butter over medium heat in a medium, saucepan. stir in corn syrup and condensed milk.
  3. bring the mixture to a boil and then lower the heat to a simmer and cook, stirring constantly, until it has reached a light golden color. (this took about 13 minutes for me, but the time may vary depending on your altitude and your stove, so the most important thing is to watch for the color)
  4. remove the pan from heat, pour in the spice mixture, and mix thoroughly. pour into the prepared pan in an even layer and sprinkle lightly with sea salt. allow to cool completely, then cut into squares and wrap in individual candy wrappers or place into a wax paper lined container.
Recipe by foods before dudes at https://foodsbeforedudes.com/spiced-rosemary-caramels/