This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Soft, Chewy Caramels sprinkled with Fleur de Sel and Pink Peppercorns make a great hostess gift when given in a crystal bowl or can be wrapped individually for easy distribution on Easter Sunday.
Today I am featuring Fleur de Sel and Pink Peppercorns from Selefina Spices. Selefina has small batch spices that are shipped directly to your home saving you having to hunt down quality spices that you need for your recipes. They also offer small batch quantities so that you can sample the spice and see if you need to buy a larger container. That is huge to me as I cannot tell you how many expensive jars of spices I have bought only to have them time out on freshness before I can use all of it.
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We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Don't forget to look underneath my recipe for these amazing caramels to find the raffle to enter for some awesome prizes from our sponsors.
Sea Salt and Pink Peppercorn Caramels
Ingredients
- 1 stick butter
- 2 c. sugar
- 1 c. light corn syrup
- 1 (12 oz) can evaporated milk
- 1 t. vanilla
- Freshly ground Sea Salt and Pink Peppercorns
Instructions
- Place butter, sugar, and corn syrup into a large heavy bottomed pot over medium high heat. Cook and stir until the mixture starts to boil and sugar is dissolved.
- Very slowly, whisk in the can of milk, stirring constantly while maintaining a constant boil.
- Keep cooking and stirring until the mixture changes color and reaches a temperature of 245* on a candy thermometer or the firm ball stage if dropped into ice water. This takes a lot of time and patience but it is worth it.
- Once the mixture has reached 245* remove from heat and stir in the vanilla.
- Pour the caramel into a 9" square pan that has been covered in parchment. Refrigerate until cooled and semi hard.
- Sprinkle with Sea Salt and freshly ground pink peppercorns. Score with a sharp knife into 45 even pieces and return to the refrigerator to harden.
- Once hardened, cut into pieces and place into a serving dish, separating layers with parchment paper, or roll into tootsie rolls shapes and wrap in parchment. Return to the refrigerator until 15 minutes before serving.
Notes
Adapted from a recipe found at Tastes Better From Scratch
Nutrition Facts
Calories
84.56Fat (grams)
2.68 gSat. Fat (grams)
1.65 gCarbs (grams)
15.47 gFiber (grams)
0 gNet carbs
15.47 gSugar (grams)
15.49 gProtein (grams)
0.56 gSodium (milligrams)
33.6 mgCholesterol (grams)
7.68 mg
Looks so good
ReplyDeleteThank you.
DeleteI bet the peppercorn gives it a nice bit of heat!
ReplyDeleteNo heat but a very nice flavor
DeleteSalt and pepper caramels? Sounds delicious.
ReplyDeleteThey certainly were Chris.
DeleteI love homemade caramels. And what a great addition!
ReplyDeleteReally took them over the top Inger.
DeleteThese sound amazing. Can't wait to make them for gift giving
ReplyDeletePerfect for gift giving Lisa.
DeleteLove love love it! The salt and pink peppercorn sounds amazing!
ReplyDeleteThank you Radha.
Delete