Soft festive buttery and minty, these Peppermint Caramels will simply melt in your mouth, and they won’t stick to your teeth! This candy recipe makes fantastic gifts for friends and family.
10drops peppermint oil or ½ teaspoon peppermint extract
Melted chocolateif desired
Instructions
Line an 8-inch square or 9-inch square baking pan with parchment paper, butter the parchment paper, and set aside.
In a 1-quart saucepan, combine cream, sweetened condensed milk, and salt. Place over low heat and let warm but do not allow to boil, while cooking the sugar.
In a 4-quart or larger saucepan, combine corn syrup, water, and sugar. Place over high heat and stir until well mixed. If sugar crystals are present, wash down sides of the pan with a wet pastry brush.
Clip on candy thermometer. Reduce heat to medium. Bring to a boil, and cook to 250° F or hard-ball stage. Stir in butter and warm cream-milk mixture. The temperature of the candy will decrease. Stirring constantly, continue cooking over medium heat until candy thermometer reaches 244° F or firm-ball stage.
Remove from heat and add peppermint oil or extract, stir well.
Pour into prepared pan. Cool. Once the pan has cooled enough to touch, place it in the fridge overnight. Cut candy into 1-inch pieces. Wrap in waxed paper or dip in melted chocolate.
Video
Notes
Wrapped caramels can be stored at room temperature for a couple of weeks. I prefer to store them in the fridge for up to a month so they don’t get too soft.