Salted Lemon Caramel With Rosemary

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.
Course Dessert, Snack
Cuisine American


  • 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


  • 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.
Keyword Lemons
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