Homemade Cardamom-Orange Soft Caramels

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Corn syrup

• Baking & Spices

  • 1/4 tsp Cardamom, ground
  • 1 1/2 cup Granulated sugar, White
  • 1/2 tsp Orange extract
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Liquids

  • 1/4 cup Water

• Tools & Equipment

  • 1 Parchment paper

Found on azgrabaplate.com

Description

Ingredients

• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1 1/2 cup white granulated sugar
• 1/4-1/2 teaspoon ground cardamom
• 1/4 cup corn syrup
• 1/4 cup water
• 1/2 teaspoon orange extract
• Parchment paper for the pan, and to use to wrap the candy
• Nonstick cooking spray

Directions

• Line an 8x8-inch baking pan with the parchment paper. Make sure there is some hanging over the edges. Lightly spray the parchment with the nonstick cooking spray. Set aside. In a small pan, combine the butter, cream, and salt over medium-high heat until the butter melts. Remove from the heat, but keep it near you. In a large saucepan (without any heat), combine the sugar, corn syrup, water, and cardamom. Use a rubber spatula to stir the mixture until it forms a grainy paste. Use a wet pastry brush to wipe any remaining sugar from the sides of the pan (above the mixture level). Add a candy thermometer to the large pan. Turn on the heat to medium-high. Do not stir the mixture, but let it come to a boil. When the thermometer reaches 300 degrees F., turn off the heat and whisk in the cream mixture. Turn the heat back on to medium-high and bring it to a boil, again without stirring. The mixture will turn from a buttery color to a darker color. When the temperature reaches 250 degrees F., remove the pan from the heat and quickly whisk in the orange oil. Pour the mixture into the prepared baking dish. Don’t scrape the last of the mixture from the pan into the baking dish, as there will be some hard pieces at the bottom. Allow the mixture to sit for at least 2 hours, up to overnight. Remove from the pan using the overhanging parchment paper. Cut the candy into thin rows down, and across, to the size you like. I cut mine into rectangular pieces. Cut pieces of parchment paper into squares, longer than the candy. Roll them up in the paper and twist the edges. Keep the candy in an airtight container.