Rosemary Sea Salt Caramels
  1. Melt butter with the rosemary over medium heat

  2. In a large pot add the sugar, condensed milk, corn syrup, and rosemary butter along with the rosemary sprigs

  3. Cook on medium heat and stir nonstop until it reaches 240 to 245 degrees

  4. Once the caramel is gooey and fully cooked remove the rosemary sprigs

  5. Pour into a parchment lined pan, sprinkle flaky sea salt, let it set completely, cut into squares, and wrap each piece

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍬Candy

Cuisine🇺🇸American

Occasions🎉Holiday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

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