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
- 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.
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