Salted Lemon Caramel With Rosemary Recipes
LEMON CARAMEL
This luscious Lemon Caramel is a step beyond your favourite salted caramel recipe. The lemon flavour will give your favourite caramel sauce a delicate citrus tang which is totally addictive.
Provided by Georgina Hartley
Categories Dessert
Number Of Ingredients 5
Steps:
- Peel the zest off the lemon in long strips, making sure not to get too much pith.
- Pour the double cream into a medium sized saucepan and add the lemon peel.
- Bring up to a gentle heat and then remove from the heat just before it reaches a boil.
- Pour the cream and peel into a jug and leave to infuse at room temperature for at least 30 minutes. Strain out the lemon peel once infused and weigh out 300ml of the cream to use in this recipe.
- Tip the caster sugar into a medium sized saucepan and heat on a gentle temperature as the sugar begins to melt.
- Avoid moving the sugar around too much but you can encourage an even melting by gently shaking the actual saucepan around occasionally if you need to. Keep a careful eye on the sugar and do not leave at all.
- As the sugar has melted it will turn a dark golden tan colour. Watch to make sure it doesn't get too browned as this means it's burning.
- As soon as the sugar has melted and has turned that dark golden tan colour then pour in the strained cream and the butter. It will rise dramatically up the saucepan so stand back at first for safety.
- Stir the cream and butter into the melted sugar and it will quickly form a thick silky caramel sauce.
- Stir for a minute or two once the caramel has formed then you can turn off the heat and add the salt.
- Pour the caramel into a jug and leave for 20 minutes for it to thicken to a pourable consistency. Stir briefly before using.
Nutrition Facts : Calories 125 kcal, Carbohydrate 13 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 28 mg, Sodium 94 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
LEMON AND ROSEMARY CARAMELS
Fresh rosemary and grated lemon peel is added to creamy, melt-in-your-mouth homemade caramels.
Provided by Bree Hester
Categories Dessert
Time 3h30m
Yield 36
Number Of Ingredients 8
Steps:
- Line 9-inch square pan with parchment paper. Spray with cooking spray.
- In 1-quart saucepan, heat butter, whipping cream and salt to boiling. Remove from heat. Stir in rosemary and lemon peel; set aside.
- In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
- Add cream mixture. Beat with whisk until thermometer reads 248°F. Pour into pan; cool 10 minutes. If desired, garnish with additional rosemary and lemon peel.
- Cool completely; cut into squares.
Nutrition Facts : ServingSize 1 Serving
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- Place all the ingredients in a medium, heavy-bottomed saucepan. (The syrup will bubble up during cooking, so use a pan that holds at least 1 quart.) Stir briefly to combine.
- Place the pan over medium heat and cook, stirring occasionally, until the sugar dissolves. From this point on, swirl the pan instead of stirring; this will help prevent crystals from forming and turning your sauce grainy.
- Continue to cook over medium heat without stirring until the mixture reaches 230°F when measured with a digital or candy thermometer. Watch carefully (no walking away!) while the caramel is simmering; it can quickly climb in temperature near the end of the cooking process.
- Remove the pan from the heat. Let the sauce cool for a few minutes before straining it into a heatproof container to remove the rosemary. Don't worry if it seems thin; the sauce will thicken as it cools.
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